The first time I ever tasted fried halloumi was one of those lovely hot summers a few years ago when we spent every evening out on the patio enjoying the warmth, eating, drinking and reading until we couldn’t see any more as the light had faded too much.
Halloumi, if you have never had it before, is a delicious, firm, white, Cypriot cheese, traditionally made from goats or ewes milk and then eaten cooked – fried, barbecued, baked or grilled.
To make this dish:
1 block of Halloumi Cheese
2-3 tablespoons of plain four, seasoned with a little salt and pepper
2-3 tablespoons of olive oil
Cut the halloumi into 8 slices. Put the seasoned flour onto a plate and dip the slices of cheese into it, covering well and shaking off the excess.
Gently heat the oil in a frying pan, put the cheese in and cook over a moderate heat until the cheese is golden, but not for so long that it melts.
Pile two plates with your favourite salad greens and other salad ingredients, put the cheese on top and drizzle over a salad dressing. I used a simple vinaigrette with wholegrain mustard.
This meal makes a satisfying lunch or a nice light evening meal. It can be changed by altering the base salad and/or the salad dressing.
Another dressing which works really well has capers and garlic: