Rinse and halve chile peppers, remove seeds and ribs, chop finely. Peel garlic and slice thinly. Rinse and dry scallion, chop finely. Rinse lime in hot water, grate zest and squeeze juice. Combine lime zest and juice with chile peppers, garlic, honey and 1-2 tablespoons of water and oil. Add chopped cilantro and scallion and season with salt and pepper.
Cut cheese into slices, season with pepper and a little salt. Heat oil in a nonstick pan and cook cheese for about 5-6 minutes or until golden brown on both sides. Arrange cheese on plates and drizzle with the dressing. Top with olives and garnish with cilantro leaves. Serve.