Recipe by Pets'R'us
This is a Delia Smith recipe and one of my favorite starters or lunch dish. It is supposed to serve four but in our house it serves two! The only thing I have changed over the years is that I leave out the salt from the flour, to season the flour I use some ground pepper and I have added some oregano to it. If you don't like coriander, use parsley instead and serve this with some toasted pita or bread of your own choice.
Top Review by Sackville
I second Missy's "six star alert"! I served this on a bed of mixed lettuce leaves and herbs and it was a perfect side dish for a light spring lunch. I really have nothing to change, except to say you should definitely double the recipe. You'll want more!!
- 1 halloumi cheese
- 2 tablespoons seasoned flour
- 2 tablespoons olive oil
For the dressing
- 1 lime, juice and zest of
- 1 tablespoon white wine vinegar
- 1 1⁄2 tablespoons small capers, drained
- 1 clove crushed garlic
- 1 1⁄2 teaspoons grain mustard
- 1 1⁄2 tablespoons chopped coriander
- 2 tablespoons of a good quality olive oil
- salt, to taste
- milled pepper, to taste
- some coriander, to serve
Directions See How It's Made
- Unwrap the cheese and pat dry with kitchen paper.
- Using a sharp knife try to slice the cheese in 8 slices, halloumi tends to split.
- Whisk together all the ingredients for the dressing.
- Heat the oil in a frying pan; press each slice of cheese in the flour, coat on both sides.
- When the oil is really hot, add the slices to the pan, fry them approx one minute on each side, they have turn a deep golden color.
- Serve them with the dressing poured over and garnished with the coriander.