Fried Halloumi Cheese With Caper Vinaigrette Food

FRIED HALLOUMI CHEESE WITH LEMON AND CAPER VINAIGRETTE

Steps:

• In a small bowl, whisk the Dijon mustard, dried oregano, lemon juice, salt and pepper.
• Slowly whisk in the olive oil until incorporated.
• Add the capers and set aside.
• Heat 2 Tablespoons olive oil on medium-high heat in a frying pan.
• Add the halloumi cheese slices to the pan and cook for a couple of minutes per side until golden.
• Plate the fried cheese right away atop the mixed greens.
• Spoon the citrus and caper vinaigrette on top.

FRIED HALLOUMI CHEESE WITH LIME AND CAPER VINAIGRETTE

Steps:

• 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 mixing bowl. 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.

KATHYS FRIED HALLOUMI CHEESE WITH LIME AND CAPER VINAIGRETTE

Steps:

• Pat cheese dry with kitchen paper.
• Slice into fingers.
• Prepare dressing by mixing all ingredients together in bowl. Check taste.
• You can make it ahead of time and put in fridge overnight, but take out to warm up a little before serving.
• Coat cheese slices in seasoned flour.
• Heat oil in frying pan.
• Fry cheese slices in hot oil, about 1 minute each side, till golden.
• Serve immediately with dressing poured over.
• Serve with Greek pitta bread/French bread.

FRIED HALLOUMI CHEESE WITH CAPER VINAIGRETTE

Steps:

• Whisk together the dressing ingredients and set aside.
• Dry the cheese with paper towels and slice into 8.
• Heat the oil over medium heat.
• Dust the cheese slices in the flour and fry for 1 minute a side or until golden.
• Serve immediately with the dressing spooned over and some crusty bread.

HALLOUMI CHEESE WITH CARAMELISED BALSAMIC VINEGAR

Steps:

• Prepare dressing by heating balsamic vinegar in a small saucepan over medium heat.
• Add sugar and stir until it caramelises and mixture changes to a darker colour.
• Take off heat and set aside to cool for 1-2 minutes.
• Whisk in olive oil and add seasoning to taste.
• Unwrap the Halloumi cheese and cut into six slices.
• Season flour with salt and pepper and coat pieces of Halloumi with flour on both sides.
• Heat Oil in a frying pan until very hot and add Halloumi pieces.
• Fry one or two minutes on each side until golden brown.
• Pour half of dressing on warm plate until it covers the whole plate evenly.
• Add cheese pour the rest of the dressing on top.
• Garnish with sprigs of parsley and serve with hot pitta bread.

FRIED HALLOUMI CHEESE WITH LIME AND CAPER DRESSING

Steps:

• Pat cheese dry with kitchen paper.
• Using a sharp knife, slice it into 8 slices.
• Now prepare the dressing: Mash the capers slightly and mix in all other ingredients together in a small mixing bowl. Go easy on the salt since halloumi is quite salty.
• 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.
• Add them to the hot pan and cook 1 min on each side. The color should be a nice golden brown.
• Serve them straight away with the dressing poured over and garnished with coriander.

HALLOUMI CHEESE AND TOMATO SALAD IN A CAPER VINAIGRETTE

Steps:

• In a bowl, mix the oil, lemon, capers, garlic and rosemary. Add the sliced cheese, turning to coat and cover. Marinate for at least one hour.
• Preheat the grill to medium-high heat (or fry in a pan over medium-high heat). Remove the cheese from the marinade reserving the vinaigrette. Grill the halloumi until browned, about 2 minutes each side. Don't overcook. Cool and cut into smaller pieces and toss with the basil, tomatoes and reserved vinaigrette. Season with salt and pepper and serve over greens, if desired.

HALLOUMI CHEESE WITH LEMON AND OLIVE OIL

Steps:

• Slice the halloumi into 1/4 inch thick slices.
• Char-grill or pan-fry the cheese in the olive oil until lightly browned.
• Drizzle over the lemon juice and cracked black pepper.
• Serve.