Halloumi with quick sweet chilli sauce recipe
 There is something so compelling about this squeaky cheese, and my fridge is stocked with it at all times. Most regularly I treat it as vegetarian bacon, dry-fried in a hot pan then dolloped with a peeled, soft-boiled egg. But the idea for this recipe came to me one evening when I felt the need to counter the siren call of the halloumi’s saltiness with some sweet-and-heat. 3 fresh red chillies2 tbsp runny honey1 lime, halved225g/8oz block halloumi cheese, sliced into 8 pieces 3 fresh red chillies 2 tbsp runny honey 1 lime, halved 225g/8oz block halloumi cheese, sliced into 8 pieces salad leaves of your choiceextra-virgin olive oil to taste salad leaves of your choice extra-virgin olive oil to taste Method Slice 2 of the chillies, leaving the seeds in, then de-seed the third and chop it into fine dice (this is for full-on fieriness; you may de-seed more cautiously if you wish) and add to a small pan – ideally, the sort sold as a butter-melting pan – along with the honey, and squeeze in 1 teaspoon of lime juice from one half of the lime. Put the pan on the smallest ring on the hob and bring to a bubble, then turn the heat down low, and let it foam away for 4 minutes. Stir frequently and do not leave the pan unattended, otherwise it will foam over the hob. Remove from the heat.Before you turn to the halloumi, arrange a few salad leaves on 2 plates, and pour as much or as little oil over them as you want. Cut the remaining lime half into wedges, and pop one on each plate if so wished.Heat a cast-iron or heavy-based frying pan. When it’s hot, add the halloumi slices and cook them – without any oil in the pan – for 30–60 seconds until they are tiger-striped underneath, then turn the slices over and cook until the underside is patchily bronzed, too.Remove the halloumi to the salad-lined plates and spoon the lipstick-red pieces of chilli in their honeyed glaze over the cheese. Eat immediately. Not hard to do. Slice 2 of the chillies, leaving the seeds in, then de-seed the third and chop it into fine dice (this is for full-on fieriness; you may de-seed more cautiously if you wish) and add to a small pan – ideally, the sort sold as a butter-melting pan – along with the honey, and squeeze in 1 teaspoon of lime juice from one half of the lime. Put the pan on the smallest ring on the hob and bring to a bubble, then turn the heat down low, and let it foam away for 4 minutes. Stir frequently and do not leave the pan unattended, otherwise it will foam over the hob. Remove from the heat. Slice 2 of the chillies, leaving the seeds in, then de-seed the third and chop it into fine dice (this is for full-on fieriness; you may de-seed more cautiously if you wish) and add to a small pan – ideally, the sort sold as a butter-melting pan – along with the honey, and squeeze in 1 teaspoon of lime juice from one half of the lime. Put the pan on the smallest ring on the hob and bring to a bubble, then turn the heat down low, and let it foam away for 4 minutes. Stir frequently and do not leave the pan unattended, otherwise it will foam over the hob. Remove from the heat. Before you turn to the halloumi, arrange a few salad leaves on 2 plates, and pour as much or as little oil over them as you want. Cut the remaining lime half into wedges, and pop one on each plate if so wished. Before you turn to the halloumi, arrange a few salad leaves on 2 plates, and pour as much or as little oil over them as you want. Cut the remaining lime half into wedges, and pop one on each plate if so wished. Heat a cast-iron or heavy-based frying pan. When it’s hot, add the halloumi slices and cook them – without any oil in the pan – for 30–60 seconds until they are tiger-striped underneath, then turn the slices over and cook until the underside is patchily bronzed, too. Heat a cast-iron or heavy-based frying pan. When it’s hot, add the halloumi slices and cook them – without any oil in the pan – for 30–60 seconds until they are tiger-striped underneath, then turn the slices over and cook until the underside is patchily bronzed, too. Remove the halloumi to the salad-lined plates and spoon the lipstick-red pieces of chilli in their honeyed glaze over the cheese. Eat immediately. Not hard to do. Remove the halloumi to the salad-lined plates and spoon the lipstick-red pieces of chilli in their honeyed glaze over the cheese. Eat immediately. Not hard to do. Recipe tips I use a copper pixie-pan for the quick sauce – which takes all of 4 minutes – but if you don’t have one, just use a larger pan to make more and keep it afterwards in a sealed jar, heating up what you need on further occasions. It will keep in the fridge for up to 2 weeks.