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Pan-fried Haloumi with Blackened Lemon
Plain or rice flour
olive oil for cooking
Cut the lemon into 8 wedges.
Heat a large fry pan over a high heat. Add a little olive oil and sear the lemon wedges until they are blackened and soft, set aside.
Cut the haloumi into ½cm slices and toss in the flour.
Add a little more oil to the fry pan and cook the slices of haloumi over a medium heat. When golden on one side turn over and fry the other side.
Serve warm with the lemon wedges.
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