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.
- 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
- 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.