Fried Halloumi Cheese With Lime And Caper Vinaigrette

  • 12 oz halloumi cheese
  • 2 tbsp flour, seasoned with salt and pepper
  • 2 tbsp olive oil
For the dressing
  • Juice and zest of 1 lime
  • 1 tbsp white wine vinegar
  • 1 1/2 tbsp capers, drained
  • 1 clove garlic, finely chopped
  • 1 tsp grain mustard
  • 1 tbsp chopped fresh cilantro leaves
  • 2 tbsp extra-virgin olive oil
  • Salt and freshly-ground black pepper
To garnish: A few sprigs of cilantro

First of all, pat the cheese dry with paper towels. Then, using a sharp knife, slice it into eight slices, including the ends. Now dredge in seasoned flour. Prepare the dressing by simply beating all the ingredients together in a small mixing bowl.

When you're ready to serve the halloumi, heat the oil in a skillet over medium heat. When the oil is really hot add cheese to the hot skillet—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 color on each side.

Serve them on warmed plates with the dressing poured over and garnished with the cilantro sprigs. This is good served with lightly toasted pita bread or Greek bread with toasted sesame seeds.

Makes 4 servings.

Grill It

It softens into a fine, almost transparently thin crust, trapping its entire aroma on the inside.

Fry It

It acquires a golden crust while on the inside remaining juicy without absorbing any oil.

Grate It

It goes beautifully with pasta or as a filling for ravioli.

Slice It

It makes unusually good combinations with seasonal fruit such as watermelon, grapes, or figs. The national snack of Cyprus is a sandwich with Halloumi and smoked ham.