Cypriot Fried Haloumy Cheese (Saganaki Haloumi)

With gluten free option. A very quick to prepare tasty meze. We enjoy this as a delicious breakfast item or it could always be a snack! I serve it with pita bread but a crusty bread would be very good. Modified from The Complete Middle East Cookbook by Tess Mallos, Cyprus section.

• Ready In: 8 mins
• Serves: 4
• Yields: 4

Ingredients

• 8  ounces  haloumy cheese (or 250g called "haloom" in Arabic)
•  flour, for coating (To be gluten free I use a mix of white rice flour and half the amount of tapioca starch)
•  olive oil (best to use unrefined)
• 1  lemon, cut in wedges
•  crusty bread (or pita bread or to be gluten free, rice crackers)

Directions

1. Cut cheese into 1/4 inch slices, dip in water and dredge in flour if desired (I do like it this way).
2. Heat enough oil in a small frying pan to cover base, fry cheese until slightly golden on each side.
3. Squeeze some lemon on top and serve with rest of the lemon wedges and a crusty bread or some pita to dip into the lemon flavoured oil.