Fried Halloumi Cheese with Lime and Caper Vinaigrette
This is a great recipe to have up your sleeve for the unexpected vegetarian. Greek halloumi arrives in sealed plastic wrapping and has a reasonably long shelf-life, which means that you can always have a pack tucked away in the refrigerator. If you can get hold of some Greek olive oil for the dressing and eat this outside in the sunshine, the scent and the flavours will transport you to the Aegean in moments.
|2 tablespoons||well-seasoned flour|
|2 tablespoons||olive oil|
|For the dressing:|
|juice and zest of 1 lime|
|1 tablespoon||white wine vinegar|
|1 heaped tablespoon||capers, drained|
|1||clove garlic, finely chopped|
|1 heaped tablespoon||grain mustard|
|1 heaped tablespoon||chopped fresh coriander leaves|
|2 tablespoons||extra virgin olive oil|
|salt and freshly milled black pepper|
|a few sprigs of coriander|
First of all unwrap the cheese and pat it dry with kitchen paper. Then, using a sharp knife, slice it into eight slices, including the ends. Now prepare the dressing by simply whisking all the ingredients together in a small mixing bowl. When you're ready to serve the halloumi, heat the oil in a frying-pan over a medium heat. When the oil is really hot, press each slice of cheese into seasoned flour to coat it on both sides, then add them to the hot pan as they are done - they take 1 minute on each side to cook, so by the time the last one's in it will almost be time to turn the first one over. They need to be a good golden colour on each side.Serve them straight away on warmed plates with the dressing poured over. This is good served with lightly toasted pitta bread or Greek bread with toasted sesame seeds.