1 Halloumi cheese
2 Tablespoons olive oil
2 Level tablespoons well-seasoned flour
For the dressing:
Juice and zest 1 lime
1 Heaped tablespoon capers, drained
1 Tablespoon white wine vinegar
1 Clove garlic, finely chopped
1 Heaped teaspoon grain mustard
1 Level tablespoon chopped fresh coriander leaves
2 Tablespoons extra virgin olive oil
salt and freshly milled black pepper
Few sprigs coriander
First of all, unwrap the cheese and pat it dry with kitchen paper. Then, using a sharp knife, slice it into 8 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 and garnished with coriander.