450 g halloumi cheese, cut into 5 mm/1/4 inch pieces
3 tablespoons olive oil
grated zest and juice of 2 limes
cracked black pepper
extra limes, for squeezing
FOR THE BLISTERED JALAPEÑO, LIME & TEQUILA RELISH
3 tablespoons olive oil, plus extra for oiling
4 jalapeño chilles
1 red and 1 white onion, thinly sliced
3 garlic cloves, finely chopped
skin of 1 Pickled Kaffir Lime, finely diced
2 tablespoons tequila
3 tablespoons clear honey
60 ml white wine vinegar
Put a cast-iron pan over medium-high heat and pour in the olive oil. Swirl the pan to coat. Working in batches, add the halloumi and sauté on each side for two minutes. Add a little lime zest and juice to the pan per batch.
Put a lightly-oiled cast-iron pan over a high heat until smoking. Add the jalapeños, lower the heat slightly, and cook until the skins are charred and blistered. Remove from the pan and set aside to cool.
Add the oil, sliced onions, and garlic to the pan and cook over medium heat for five minutes, stirring occasionally. Season with salt to taste. Add the diced lime skin with the onion.
Roughly chop the cooled jalapeños and add to the pan along with the tequila, honey and vinegar. Cook for a further ten minutes until the onions are golden brown and soft.
Transfer the cheese to a warm serving platter.
Place a teaspoon of relish on top of each piece of cheese. Sprinkle with cracked black pepper and finish with an extra squeeze of lime. Serve.
Surf-side Eating published by Ryland Peters & Small (£16.99)
Photography by Ryland Peters & Small