Prep 25 mins
Cook 3 mins
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.
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!!
SIX STAR ALERT!!! I have 2 kg of real Cypriot halloumi sitting in my fridge. I am tempted to use ALL of it on this recipe. This smells wonderful, tastes even better and has just the right combination of ingredients in the dressing. This is a recipe that makes capers, an ingredient I am not too fond of, taste good. Remember to check if the cheese is soaking in brine and be prepared to pop it in some fresh water to get rid of some of the salt. I recommend real Mediterranean cheese as I tried doing a similar recipe with some Australian halloumi and it began to melt on me. The real thing holds up to the frypan in a much more convincing way. Thanks for this great recipe.
Oh we loved this recipe!! the only thing that i did different was to dip the cheese peices in lemon before coating them with flour ( just to get get a crunchier coating!!)other than that I stuck with the recipe. thanks PetsRus for a fantastic recipe!! Poppy