I had some halloumi cheese left over from my earlier post for vegetarian fish & chips and one of my favourite quick suppers is halloumi with a spicy lemon dressing. Unlike the fish and chips recipe, this dish really lets the halloumi be the star, retaining its firm squeaky texture. The cheese is dry fried until golden and served with a sweet and sour dressing to cut through the saltiness of the cheese. This can be served over rocket/argula leaves as an appertiser or light lunch or alternatively made into a main course when served with steamed couscous (or quinoa or millet if you need it to be gluten free) and asparagus spears.
Halloumi with Lemon Dressing (Serves 2)
Vegetarian, gluten free
200g Halloumi cheese
1tbsp Extra virgin olive oil
2tbsp lemon juice
1/4 tsp Freshly ground black pepper
5 drops Hot tabasco sauce
1/2 tsp Honey
1tsp Fresh herbs either parsely, coriander/cilantro or chives
- Finely chop the fresh herbs and combine with all the other ingredients, apart from the halloumi cheese, in a small bowl. Stir well and taste. Add extra honey, tabasco or pepper as required.
- Slice the halloumi cheese into thick (1/2 inch or1.5cm) slices. Preheat a non-stick frying pan over a medium heat. Add the halloumi slices and cook for a couple of minutes until golden brown. Turn over and repeat on the other side.
- Serve hot on a plate drizzled with the dressing.