Pan-Seared Halloumi with Cherry Pepper Glaze

 

1 T. extra-virgin olive oil

8 ounces halloumi cheese, sliced crosswise !4 inch thick

3 T. honey

3 T. minced jarred hot cherry peppers

2 T. lemon juice

1 T. chopped fresh mint

 

Heat oil in 10-inch nonstick skillet over medium-high heat until shimmering. Arrange halloumi in even layer in skillet and cook, flipping frequently, until deeply browned and crisp on both sides, about 6 minutes. Transfer cheese to cutting board. Wipe out skillet with paper towel. Add honey, cherry peppers, and lemon juice to now-empty skillet. Cook over low heat, stirring occasionally, until syrupy, about 1 minute. While glaze cooks, cut cheese into bite-size pieces. Add cheese back to skillet and increase heat to medium. Continue to cook, stirring gently, until glaze coats cheese, 4 to 6 minutes longer. Transfer to platter, sprinkle with mint, and serve.