FRIED HALLOUMI CHEESE WITH LIME AND CAPER VINAIGRETTE

2 halloumi cheese blocks, about 600g

30ml (2tbsp) flour seasoned with salt and pepper 30ml (2 tbsp) olive oil or butter

Vinaigrette:

1 lime, zested and juiced

15ml (1 tbsp) white wine vinegar

20ml capers, drained

1 clove garlic, finely chopped

7.5ml (1½ tsp) wholegrain mustard

20ml chopped fresh coriander leaves

30ml (2 tbsp) extra virgin olive oil

Salt and freshly ground black pepper

Garnish:

A few sprigs of coriander

Drain the halloumi and pat dry. Cut into slices. Make the vinaigrette by mixing all the ingredients together. Dust the halloumi in flour, then fry until golden brown in the hot oil or butter. It cooks very quickly so take care not to burn it. Place the cheese on a plate, drizzle with dressing and garnish with coriander. Serve hot.