We are having another week of gorgeous weather here in the UK, which is great as the children are all off on half term, well in England and Wales at any rate. I have been taking advantage of the warmer temps and preparing lots of lovely salad type of meals for us. This is a salad I had not made in a number of years, and all of a sudden I got a craving for it. Fried Halloumi Cheese, with a Lime and Caper Dressing. Fried cheese??? Yes!! Why not!
I can take no credit for this recipe. It has been adapted from one by one of my favourite cookery writers here in the UK, Delia Smith. You might not be familiar with her in North America, but over here she is at least as popular, if not more than is Mary Berry, who I know you will be familiar with due to the GBBO. In fact, Delia is so popular here that she has what might be called the "Oprah" effect on products, both in the way of food ingredients, and in cooking utensils! She was one of the first cooks over here on the Television that I watched. She is very, very good and so are her recipes. In fact, they are pretty fail proof.
What she does is take simple quality ingredients and shows you how to make the best and most of them, with foolproof methods. She has been a great example to me in that way. If Delia can cook them, then just about anyone can! I like that.
I think it can be a pretty pricey cheese in North America, however, but as a treat, well worth the price. Over here it is quite affordable, at least pre-Brexit, we will see about afterwards. It has a texture which is quite similar to a good Mozzarella or a string cheese. Its salty and tangy and quite similar in flavour to Feta I would say, but it really comes into its own when you fry it.
You end up with a cheese which has a crisp and golden crust and a semi firm centre with just a touch of goo. In short, it is unbelievably gorgeous! I just love it. This beautiful Lime and Caper Vinagrette Dressing is the perfect way to show it off.
Once again, simple ingredients done well . . . lime (both the zest and the juice), white wine vinegar, capers, good fruity extra virgin olive oil, chopped fresh coriander (cilantro), grainy Dijon, some seasoning and, ta da! Bob's your Uncle!! I like to add a touch of sugar myself, but that is just me. It takes off some of the edge from the tartness of the lime and the capers. I have also used Chinese Rice Wine Vinegar in the past with most delicious results. Make sure you have plenty of crusty bread to serve with it as well, so you can sop up all of that lovely dressing!
What you have here is a very enjoyable salad that works beautifully as a light lunch for two, or as a starter course for more people when you are entertaining. I really hope you will try it. It's fabulous!
*Lime & Caper Dressed Halloumi Cheese*Serves 2 as a light lunch
I have done a bit of research and found that in America at least you could consider some of the Mexican cheeses which don't melt when heated, such as Queso Blanco or Asadero if you find it impossible to get Halloumi Cheese. Bon Appetit!