Fried Halloumi

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* Exported from MasterCook *

 

Fried Halloumi Cheese with Lime and Caper Vinaigrette

 

Recipe By :DELIA SMITH'S SUMMER COLLECTION, by Delia Smith

Serving Size : 2 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 halloumi cheese

2 tablespoons well-seasoned flour

2 tablespoons olive oil

DRESSING:

1 Lime, juice and zest

1 tablespoon white wine vinegar

1 tablespoon capers (heaping) -- drained

1 clove garlic -- finely chopped

1 teaspoon grain mustard -- heaping

1 tablespoon chopped fresh coriander leaves -- heaping

2 tablespoons extra virgin olive oil

salt and freshly milled black pepper

GARNISH:

a few sprigs fresh coriander

 

First of all unwrap the cheese and pat it dry with kitchen paper. Then, using a

sharp knife, slice it into eight slices, including the ends. Now prepare the

dressing by simply whisking all the ingredients together in a small mixingbowl.

 

When you're ready to serve the halloumi, heat the oil in a frying-pan over a

medium heat. When the oil is really hot, press each slice of cheese into

seasoned flour to coat it on both sides, then add them to the hot pan as they

are done - 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 colour on each side.

 

Serve them straight away on warmed plates with the dressing poured over. This is

good served with lightly toasted pitta bread or Greek bread with toasted sesame

seeds.

 

Description:

" also spelled haloumi "

Copyright:

" 1993 "

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Per Serving (excluding unknown items): 466 Calories; 41g Fat (78.0% calories

from fat); 14g Protein; 12g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol;

308mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit;

7 Fat; 0 Other Carbohydrates.

 

NOTES : This is a great recipe to have up your sleeve for the unexpected

vegetarian. Greek halloumi arrives in a sealed plastic wrapping and has a

reasonably long shelf-life, which means that you can always haze a pack tucked

away in the refrigerator. If you can get hold of some Greek olive oil for the

dressing and eat this outside in the sunshine, the scent and the ,flavours will

transport you to the Aegean in moments.

 

Nutr. Assoc. : 922 3309 0 0 824 0 902478 0 943 383 0 2130706543 0 2130706543

 

 

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