Sunday, 17 June 2007

Halloumi Salad with Lemon-Caper Dressing

The trouble with being on a diet is that food cravings appear out of nowhere. All I can think about at the moment is hot halloumi cheese, fried to a nice crusty golden colour, with a squeeze of lemon. Luckily there's none in the fridge. This reminded me of a wonderful salad. This is quite delicious and a brilliant dish if you're expecting a crowd. Serves 12 as a starter.

Halloumi salad with Lemon-Caper Dressing

3 blocks halloumi cheese
salt and pepper
sunflower oil
rocket, watercress or salad greens

For dressing:
juice of 3 lemons
finely grated zest of 1 lemon
3-4 cloves of garlic, crushed
½ cup olive oil
¼ tsp sugar
1-2 tsp powdered cumin
salt and pepper to taste

To garnish:
a generous handful of capers
fresh coriander, finely chopped (mint and parsley are nice too)
lemon wedges

Cut the cheese into slices about 4 mm thick and pat very dry on a paper towel. Put the cornflour onto a plate and grind over some salt and pepper. Dip each slice into the cornflour and shake off the excess (they should be very lightly dusted). Heat some oil in a frying pan until very hot, but not smoking, and quickly fry the halloumi until it is golden brown and crispy. Drain on a paper towel.

Arrange the greens in a big flat serving dish and top with the fried halloumi. Whisk together the ingredients for the dressing and pour it all over the salad. Scatter over the capers and coriander. Garnish with lemon wedges and serve warm.

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