I feel I’m taking something of a risk posting this recipe. It contains an array of ingredients that often divide opinion. I fear many of you will gag, or at the very least let out an audible ‘bleugh’, at the mere thought of capers and coriander. But someone out there has to share my passion for this meal. The combination of flavours is divine, and I often find myself longing for warmer weather simply so I can enjoy this dish.

At first glance it may not appear to be a particularly family friendly meal, but it’s popular with my children for two reasons. First, fried halloumi cheese squeaks when you eat it. This causes no end of amusement at the dinner table. Second, the saltiness of the vinaigrette is like crack to children deprived of the condiment in all other forms.

The recipe is taken from Delia’s Summer Collection, a book I find myself withdrawing from the public library every year. The instructions for this dish were photocopied from my Mother’s copy of the same book long ago. They now sit neatly folded in my recipe binder, waiting patiently for the balmy summer evenings this meal is so well suited to.

I present the original recipe below which is intended as a starter for 4 people, or light lunch for 2. As we don’t undertake any meals ‘lightly’, I tend to double the quantities and serve with a bowl of warm new potatoes and some green salad.

You will need:
1 halloumi cheese
2 tablespoons well-seasoned flour
2 tablespoons olive oil

For the dressing:
Juice and zest of 1 lime
1 tablespoon white wine vinegar
1 heaped tablespoon capers, drained
1 clove garlic, finely chopped
1 heaped teaspoon grain mustard
1 heaped tablespoon chopped fresh coriander leaves
2 tablespoons extra virgin olive oil
salt and freshly milled black pepper

1. Unwrap the cheese and pat dry with kitchen paper. Using a sharp knife, slice it into eight slices, including the ends.

2. Now prepare the dressing by simply whisking all the ingredients together in a small mixing bowl.

3. When you’re ready to serve the halloumi, heat the oil in a frying pan over a medium heat. When the oil is really hot, press each slice of cheese into seasoned flour to coat it on both sides, then add them to the hot pan as they are done – they take about 1 minute on each side to cook, so by the time last one’s in it will almost be time to turn the first one over. They need to be a good golden colour on each side.

4. Serve straight away on a warm plate with the dressing poured over. This is also good with lightly toasted pitta bread.

Are you tempted to try this recipe or do capers scare you?! What’s your favourite summer dish?


Loveaudrey xxx