Fried Halloumi Cheese with Caper and Basil Dressing

Name: Fried Halloumi Cheese with Caper and Basil Dressing
Total time: 1200 s
Yield: 2 servings
Cuisine: British
Ingredients: 1 block halloumi cheese; olive oil for frying; seasoned flour (I used black pepper and paprika) for coating; For the dressing:; juice and zest of 1 lime; 1 tbsp capers, drained; 1 tbsp white wine vinegar; 1 clove garlic, finely chopped; 1 tsp grain mustard; 1 handful fresh basil leaves; 2 tbsp extra virgin olive oil; Salad leaves, to serve

Joanne @JoanneinBath

Bath, UK

This is a recipe from Delia Smith, it's tangy, salty and delicious, perfect for a summer evening. Her original recipe uses coriander but we much prefer basil, so use that instead. Don't season the dressing with salt, as halloumi is really salty already. Fry the cheese just before you're ready to serve, as it needs to be fresh and hot, as it cools it becomes rubbery. This would serve 4 as an appetizer and 2 as part of a main course.

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Ingredients

20 mins

2 servings

1 blockhalloumi cheese
olive oil for frying
seasoned flour (I used black pepper and paprika) for coating
For the dressing:
juice and zest of 1 lime
1 tbspcapers, drained
1 tbspwhite wine vinegar
1 clovegarlic, finely chopped
1 tspgrain mustard
1 handfulfresh basil leaves
2 tbspextra virgin olive oil
Salad leaves, to serve

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Steps

20 mins

1

Snip the basil leaves into small pieces and mix with all the other ingredients for the dressing in a small bowl, or whizz briefly with a stick blender. Set aside.
2

Cut the halloumi block into 8 slices widthways, and prepare the seasoned flour in a dish. When you're ready to eat, heat the olive oil in a frying pan.
3

Arrange the salad leaves on a serving plate and drizzle over some of the basil dressing.
4

Press each halloumi slice in the flour both sides, then slide into the hot oil. Fry on both sides until golden and crispy.
5

Arrange on top of the dressed leaves, drizzle over more of the dressing and serve at once.

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Cooksnaps

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Joanne @JoanneinBath

on May 21, 2016 19:21

Bath, UK

I enjoy cooking mostly because I like eating, but also because it's a great way to relax at the end of the day. I work in book publishing and especially enjoy creating cookbooks written by cooks who love cooking and sharing food rather than creating show stopping dishes that take days to put together. As Nigel Slater would say; 'we are, after all, simply making ourselves something to eat'. I live with my lovely daughter Isobel who rarely pays any kind of compliment but will occasionally admit something I've cooked was quite nice, and our dog Piper, who will eat anything.