Fried Halloumi Cheese with Lime & Caper Vinigrette

A Delia Smith recipe that may convince you to keep haloumi in your fridge at all time (It has a very long shelf-life). Suit brunch, light lunch or starter.  Fresh zingly flavour, light and easily prepared.


Ingredients (Brunch for 2 or starter for 4)

• Halloumi cheese - 1 no
• Flour - 2 tbsp,  well-seasoned
• Olive oil - 2 tbsp

      Dressing

• Lime - juice and zest of one
• White wine vinegar - 1 tbsp
• Capers - 1 heaped tbsp
• Garlic - 1 clove finely chopped
• Wholegrain mustard - 1 heaped tsp
• Corriander leaves - 1 heaped tbsp chopped
• Olive oil - 2 tbsp extra virgin
• Salt & pepper

Method

• Prepare dressing by whisking all ingredients together
• Slice halloumi into 8,  dry off,  dip in seasoned flour and fry in oil about 1 min each side until golden
• Serve on warmed plates with dressing over garnished with corriander leave