Lemon Haloumi With Fried Capers

• 1 1/2 tablespoons olive oil
• 180 g tsps halloumi cheese, sliced
• 2 small red birdseye chilies, thinly sliced
• 2 teaspoons drained baby capers
• 1 teaspoon finely grated lemon rind
• 2 tablespoons lemon juice
• 80 g mixed lettuce leaves

1. Heat 2 teaspoons oil in a large frying pan over medium-high heat.
2. Cook haloumi, in batches, for 2 minutes each side or until golden. Transfer the haloumi to a plate.
3. Heat remaining oil in pan. Add chilli and capers. Cook, stirring, for 3 to 5 minutes or until capers are heated through and chilli is golden. Add rind. Cook, stirring, for 1 minute. Stir in juice. Bring to a simmer.
4. Arrange haloumi and lettuce on a serving plate.
5. Drizzle with hot lemon mixture. Season with pepper. Serve immediately.

olive oil, halloumi cheese, red birdseye chilies, baby capers, lemon rind, lemon juice, mixed lettuce leaves

Taken from www.food.com/recipe/lemon-haloumi-with-fried-capers-503854 (may not work)