Fried Halloumi Cheese With Lemon And 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 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.

3-MINUTE FRIED HALLOUMI CHEESE MEZE

Steps:

• Gather the ingredients. Heat a nonstick frying pan over high heat.
• Dry the halloumi cheese slices by blotting them with a paper towel. Place the slices on a plate and brush both sides lightly with the olive oil to coat each thoroughly.
• Sear the cheese in the hot pan until each slice develops a deep brown crust, about 1 minute on the first side and 1 to 2 minutes on the other.
• Place the fried cheese on a plate and garnish with the pepper, oregano or mint leaves, tomatoes, and vinaigrette.

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.

LEMON-CAPER DRESSING

Steps:

• On a cutting board, smash and coarsely mince the garlic. Add 10 grinds of fresh pepper and the capers to the garlic. Chop and press down on the mixture with the side of your knife until a coarse paste forms.
• Transfer the paste to a bowl, then stir in the lemon juice, followed by the Parmesan. Slowly add in the olive oil, stirring until emulsified. Taste on a lettuce leaf (or whatever you're dressing) and adjust as needed with acid (lemon), fat (olive oil), and salt (capers and cheese).

MEDITERRANEAN SALAD WITH LEMON CAPER VINAIGRETTE

Steps:

• Combine dressing ingredients in cruet or jar. Shake well to combine ingredients. This can be done in advance.
• Divide salad greens into four dishes. Top with tomatoes, olives, feta, and onion.
• Shake dressing and pour over salad. (You may not need all the dressing).

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.

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.

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.