Haloumi is a delightfully salty cheese that needs to be cooked to be best enjoyed. When served warm, its crispy on the outside and creamy on the inside.
8 ounces Haloumi cheese
2 Tablespoons Extra Virgin Olive Oil
1 wedge Preserved Lemons, rinsed and chopped
1/2 cup Olivada Pesto
Heat 1 Tablespoon olive oil in a non-stick saute pan. Place the cheese in the pan and sear until the cheese is soft and forms a light brown crust, about 2-3 minutes. Carefully turn the cheese over and sear on the other side. Remove from the pan. Place on a platter. Squeeze with the fresh lemon, drizzle with olive oil and garnish with the preserved lemon. Serve with the olive pesto. Serve immediately.