Five minutes, one pan, no meat, and it disappears immediately.
Salty, squeaky haloumi with something sweet and sharp on top is a combination that never fails. The relish does the work that honey or hot sauce usually does, but with texture in it — and it makes a proper vegetarian option on a table of barbecued meat.
Method
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Pat the haloumi slices dry with paper towel. Surface moisture steams the cheese and stops it browning.
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Heat a non-stick pan over medium-high with the oil.
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Lay the slices in with space between them and cook 1–2 minutes, until a deep golden crust forms underneath.
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Flip once and cook another minute. Do not walk away — haloumi goes from golden to rubbery in under a minute.
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Lift straight onto a serving plate and squeeze the lime over while it is still sizzling.
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Spoon the relish over the top, scatter with mint, and serve immediately with flatbread.
Tips
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Haloumi must be eaten hot. It firms up as it cools, so cook it last and take it straight to the table.
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No oil needed in a good non-stick pan — haloumi has enough fat of its own.
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The same plate works with grilled zucchini or eggplant for a bigger vegetarian platter.