Kathys Fried Halloumi Cheese With Lime and Caper Vinaigrette

Total Time
Prep 10 mins
Cook 10 mins

A starter for 6 or light meal for 4 with French/pitta bread We had this as a delicious starter at a friends house, and I begged her for the recipe, I cant wait to try it!! I'm guessing at the amount of halloumi, but basically you want to have about four 'fingers' per person, as a starter. The dressing was marvellous! I love halloumi but have never tried making it, well, thats now going to change :D

Ingredients Nutrition


  1. Pat cheese dry with kitchen paper.
  2. Slice into fingers.
  3. Prepare dressing by mixing all ingredients together in bowl. Check taste.
  4. You can make it ahead of time and put in fridge overnight, but take out to warm up a little before serving.
  5. Coat cheese slices in seasoned flour.
  6. Heat oil in frying pan.
  7. Fry cheese slices in hot oil, about 1 minute each side, till golden.
  8. Serve immediately with dressing poured over.
  9. Serve with Greek pitta bread/French bread.


Most Helpful

I must agree with Baby Kato - this recipe will put you in taste heaven! Karen Elizabeth, this was a fabulous appetizer - and will definitely go down in my list of party foods (or anytime foods). It's easy to make and the vinaigrette is so, so good!!! Like Jubes, used a non-stick fry pan for this. Made for ZWT9 for team Gourmet Goddesses. Thanks for posting!

Jostlori July 22, 2013

Reviewed for ZWT9 -Greece. Absolutely loved this haloumi dish - a real winner for me. The creaminess and richness of the cheese was a perfect partner to the tangy lime,caper and coriander dressing. Definitely a make again recipe for me. Used a non-stick frypan in preference to a grill pan and sorghum flour to make this recipe gluten-free suitable. Photos to be posted

**Jubes** July 21, 2013

We loved the halloumi cheese with this vinaigrette. I served it at lunch time and it was gone in a flash. The only change I would make next time is to not add salt to the flour. Thanks for a great recipe.

DailyInspiration October 10, 2015

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