1/2 lb (225 g) Halloumi or Kefalograviera cheese (see note)

2 tablespoons (30 ml) olive oil

1 to 2 tablespoons (15 to 30 ml) ouzo liqueur

Freshly ground pepper

In a bowl of cold water, soak to desalt the cheese for about 30 minutes. Drain on paper towels.

In a large non-stick skillet over high heat, brown the cheese in the oil for about 2 minutes on each side. Deglaze with the ouzo and remove from the heat. Season with pepper. Serve immediately with the pan juices and some lemon wedges.

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