Halloumi with a Lime and Caper Vinaigrette

This recipe is both gluten and wheat free and suitable for vegetarians, so it’s a great starter to have in your repertoire. It’s simple to make yet delicious, a starter that you will no doubt make again and again. Double it up and serve it as a light summer lunch.

Ingredients

1 packet of halloumi cheese
2 tablespoons olive oil
2 level tablespoons well-seasoned gluten and wheat free flour
Juice and zest of 1 lime
1 tbsp capers - drained
1 tbsp white wine vinegar
1 clove of garlic - minced
1 tbsp gluten and wheat free whole grain mustard
2 tbsp extra virgin olive oil
Salt and freshly ground black pepper
1 tbsp chopped fresh coriander leaves
Coriander sprigs to garnish

Information

Serves: 4

Diet: Gluten and Wheat Free

Cuisine: Cypriot

Type: Starter

Method

Prep time: 5 mins Cook time: 5 mins

With kitchen paper dry the halloumi and slice into 8 slices.

In a small bowl, whisk the juice and zest of the lime, capers, mustard, white wine vinegar, garlic, and coriander together.

In a frying pan heat the olive oil and press each slice of cheese into the seasoned flour and coat it on both sides. Place in the hot oil and cook for 1 minute on each side. They need to be a good golden colour on both sides.

Serve them hot with the dressing poured over and garnished with some more fresh coriander.

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