Halloumi — a Middle Eastern delicacy of Byzantine origin and a trademark
of Cypriot cuisine — is my favourite mezze when served outdoors accompanied by cherry tomatoes and a glass of ouzo on the rocks!
Grilled Halloumi cheese
Ingredients
2 x 230 g package Halloumi cheese
2 tablespoons flour
sea salt
freshly ground pepper
2 tablespoons olive oil, for frying
For the dressing:
2 lemons or limes, zest and juice
2 tablespoons white wine vinegar
1 garlic clove, peeled and minced
2 tablespoons capers in brine
2 teaspoons grain mustard
4 tablespoons extra virgin olive oil
2 tablespoons fresh coriander or parsley leaves, chopped
sea salt
pepper, freshly ground, to taste
1 bunch of fresh rocket leaves (optional), big stems removed
Method:
1. For the dressing: In a medium bowl, whisk the lemon (or lime) juice, zest, vinegar, garlic, capers and mustard. Add the olive oil in a stream and the chopped coriander (or parsley) and mix well. Set aside.
2. Pat dry the cheese with a paper towel. Using a sharp knife, slice it into 1 cm slices. In a small bowl, mix flour with salt and pepper. Set aside.
3. Heat the oil in a frying pan. When the oil is hot, press both sides of the Halloumi into the flour to coat on both sides. Add the cheese slices to the hot pan and cook each side for 2 minutes, until golden-brown all over.
4. Arrange your serving platter with a bed of fresh rocket leaves and place the hot Halloumi on top. Pour the dressing over the top. Serve as a salad on a buffet, or as a mezze, plain with Cypriot pita bread or fresh farmers bread.