Fried Halloumi Cheese With Lime and Caper Dressing

Total Time
17mins
Prep 15 mins
Cook 2 mins

A Delia Smith recipe my hubby discovered. It's a cheese I love and this recipe, although unbelievably rich is one of my favorite!

Ingredients Nutrition

Directions

  1. Pat cheese dry with kitchen paper.
  2. Using a sharp knife, slice it into 8 slices.
  3. Now prepare the dressing: Mash the capers slightly and mix in all other ingredients together in a small mixing bowl. Go easy on the salt since halloumi is quite salty.
  4. When you're ready to serve the halloumi, heat the oil in a frying pan over a medium heat.
  5. When the oil is really hot, press each slice of cheese into seasoned flour to coat it on both sides.
  6. Add them to the hot pan and cook 1 min on each side. The color should be a nice golden brown.
  7. Serve them straight away with the dressing poured over and garnished with coriander.
Most Helpful

I'm a big fan of halloumi so always looking for new variations to the theme. I thought the dressing was a bit "busy" with too many ingredients taking away the flavour from the halloumi. I would have preferred some balsamic dressing to offset the saltiness of the cheese. However, we thoroughly enjoyed experimenting with your recipe, hence the four stars!

Sally S May 10, 2008

I loved it. My daughter turned her nose up at the dressing and then said put some on the side - then she came back for more. I think we have a convert to capers. :)

RonaNZ February 06, 2008

Yummy! I had a block of Cyprus Style Haloumi sitting in the fridge (which is a staple food growing in a Cypriot household). I am so glad I found this recipe, everything was so perfect. I normally don't flour my haloumi but I gave it ago and I can see why Luschka advised it. It gave it a crispy coat and it also soaked in a lot of the dressing. I had to alter the dressing and I used parsley instead of coriander leaves because it was all I had at home, however I did add some coriander powder to the dressing so the flavour was still there. I can't wait to get my mother to try it when she returns from her overseas trip. Thank you so much Luschka.

Chef floWer January 04, 2008