FRIED HALLOUMI CHEESE WITH LIME AND CAPER VINAIGRETTE
This is a great recipe to have up your sleeve for the unexpected vegetarian. Halloumi arrives in sealed plastic wrapping and has a reasonably long shelf-life, which means that you can always have a pack tucked away in the fridge. 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.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- First of all, unwrap the cheese and pat it dry with kitchen paper. Then, using a sharp knife, slice it into 8 slices, including the ends.
- Now prepare the dressing by simply whisking all the ingredients together in a small mixing bowl.
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