Halloumi with Lemon Dressing

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.

Vegetarian Beer Battered 'Fish' & Chips

With the Royal Wedding putting the UK into the spotlight as well as a reminder of our recent trip to New Zealand where fish and chips is a considered a national dish I thought I would have a go at a vegetarian version of this traditional dish. I used slices of Halloumi cheese as an alternative to fish although you could use tofu instead as a vegan/dairy free alternative and use vegan mayo for the aioli. I made halloumi fish for me and beer battered snapper for my OH so if you can eat fish feel free to use this recipe with any chunky white fish. You can also make a gluten free batter with sparkling water or a gluten free beer and substitute plain flour for a gluten free one. I have included variations of the recipe in italics next to the recipe where the recipe need changing to accommodate gluten free 

I served this dish with simple sweet potato chips, herby peas and lemon aioli -yummy. Just makes sure you leave enough space for this filling dish!