Mix the chopped chilli and olive oil in a small bowl or cup and leave the flavours to deepen while you cook the cheese.
I use a non-stick frying pan for this, without any oil, and just give the cheese slices about two minutes a side until they’re golden brown in parts.
When all the slices of ALAMBRA halloumi are cooked transfer them to a couple of smallish plates.
Give the chilli oil a stir, spoon it over the cheese then give a spritz of lemon. That’s all there is to it.