Baked Halloumi Salad With A Caper, Garlic, Lime & Mustard Dressing With Fresh Coriand


For the Halloumi:
a fruity extra virgin olive oil
For the dressing:
1 lime: zest & juice
1 tablespoon of white wine vinegar
1 tablespoon heaped of finely chopped fresh coriander (cilantro ) leaves
1 tablespoon heaped of drained capers ( small sized ones )
2 tablespoons of a fruity extra virgin olive oil
1 large clove of garlic, peeled & finely chopped
1 teaspoon heaped of Dijon mustard
Grinded fresh black pepper
Maldon sea salt
To serve :
1 large Turkish bread with sesame seeds, torn & cut horizontally 2
2 little Gem lettuce, washed, spun dry, cleaned & leaves torn


Take a chopping board & slice the Halloumi cheese in about 8 slices, including the end.
Make the dressing. Take a jam pot & place all of the ingredients for the dressing in it. Put the lid well on. Shake the jam pot up & down until all is well combined. Taste. It has to taste fab!
When you are ready to have lunch, take a large non stick pan & heat up on medium heat. In the meantime, dip each Halloumi slice into the seasoned flour on both sides & shake off the excess. When the pan is hot, add the Halloumi slices & fry until golden on both sides. This takes about 1 to 2 minutes per side.
Take your plates & place little gem lettuce leaves all over the plate nicely. Add the golden Halloumi slices in a round & drizzzle the dressing over the top & place a bit into the middle.
Serve with torn pices or slices of Turkish bread.




This is a lovely & easy salad with fried Halloumi slices & an apart dressing. The dressing is a bit tangy & goes so well with the fried Halloumi. I usually, serve it with torn pieces of Turkish bread topped with sesame seeds. So, you can mop up the juices.

Lovely !


6.0 servings


Friday, December 10, 2010 - 1:02am


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