1 block halloumi cheese or Doré-mi cheese of the Alexis de Portneuf Cheese

Vegetable oil

Cucumber, cut into thin slices, to taste

Freshly squeezed lemon juice, to taste

Chopped fresh mint, to taste

Freshly ground pepper

Cut the cheese into 1-cm (1/2-inch) thick slices. Place the slices in a bowl and cover with cold water. This cheese is very salty. It is better to desalinate it for a few hours in the refrigerator, as needed.

In a large non-stick skillet, brown the cheese slices on each side. Drain on a paper towel.

Place the cucumber slices on four plates and top with the cheese. Drizzle with lemon juice and sprinkle with mint. Season with pepper.

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