Lemon Haloumi With Fried Capers Recipes

Steps:

• Heat 2 teaspoons oil in a large frying pan over medium-high heat.
• Cook haloumi, in batches, for 2 minutes each side or until golden. Transfer the haloumi to a plate.
• Heat remaining oil in pan. Add chilli and capers. Cook, stirring, for 3 to 5 minutes or until capers are heated through and chilli is golden. Add rind. Cook, stirring, for 1 minute. Stir in juice. Bring to a simmer.
• Arrange haloumi and lettuce on a serving plate.
• Drizzle with hot lemon mixture. Season with pepper. Serve immediately.

Steps:

• Cook the lentils in a pan of boiling water for 20-25 mins or until just done. Meanwhile, squeeze the juice from one lemon into a bowl. Add the onion and scrunch together with a pinch of salt to pickle slightly. Set aside.
• Finely zest the remaining lemon and set aside for the halloumi. Squeeze the juice into a jam jar or jug. Add the oil with a pinch of seasoning and the capers - shake well and set aside. When the lentils are ready, drain and tip into a large serving bowl with the chickpeas. Toss with the dressing straight away, then toss through the beets, parsley, pickled onions and their juice.
• Heat a frying pan over a medium heat and fry the halloumi for 1-2 mins each side or until golden brown. Toss with the lemon zest, then place on top of your salad to serve.

Steps:

• Slice the halloumi into 1/4 inch thick slices.
• Char-grill or pan-fry the cheese in the olive oil until lightly browned.
• Drizzle over the lemon juice and cracked black pepper.
• Serve.

Steps:

• Pat cheese dry with kitchen paper.
• Slice into fingers.
• Prepare dressing by mixing all ingredients together in bowl. Check taste.
• You can make it ahead of time and put in fridge overnight, but take out to warm up a little before serving.
• Coat cheese slices in seasoned flour.
• Heat oil in frying pan.
• Fry cheese slices in hot oil, about 1 minute each side, till golden.
• Serve immediately with dressing poured over.
• Serve with Greek pitta bread/French bread.

Steps:

• Cover capers with fresh water in a bowl and soak for 5 minutes to remove excess salt; drain.
• Chop capers coarsely. Stir together capers, garlic, 2 tablespoons olive oil, lemon juice, and crushed coriander seeds in a small bowl. Season with ground black pepper.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Brush the halloumi slices with the remaining 1 tablespoon olive oil.
• Cook halloumi slices directly on the grill grate until golden, about 2 minutes. Turn and cook on the other side until soft in the center and golden on the outside, about 2 more minutes.
• Place halloumi slices on a serving plate. Drizzle with caper sauce and sprinkle with fresh cilantro leaves. Season to taste with salt and pepper.