Lime & Caper Dressed Halloumi Cheese

*Lime & Caper Dressed Halloumi Cheese*
Serves 2 as a light lunch
or 4 as a starter

This is a lovely and light summer lunch or starter.  The dressing is particularly good and really helps to bring out the best of this tasty cheese.  Fried cheese?  Why, yes! A good crusty bread on the side is very nice for sopping up any extra dressing.

For the dressing:
the juice and zest of one well washed lime
1 TBS white wine vinegar
1 heaped TBS of non-pareil capers, rinsed and drained
1 small clove of garlic, peeled and minced
1 heaped tsp of grainy Dijon mustard
1 heaped TBS chopped fresh coriander leaf (cilantro)
2 TBS extra virgin olive oil
fine sea salt and freshly ground black pepper to taste

For the cheese:
1 halloumi cheese
2 TBS well seasoned plain flour
2 TBS olive oil for frying

Take the cheese out of its packaging.  Pat it dry with some paper kitchen toweling.  Using a sharp knife, cut it into 8 equal slices, including the ends.  Prepare the dressing by whisking all of the ingredients together.  Set aside.

Take the slices of cheese and coat them lightly in the seasoned flour on both sides.  Set on a plate to wait while you heat the oil. Heat the oil over medium high heat in a large skillet. Add the cheese slices, cut and floured sides down in a single layer.  Cook for about one minute until golden brown then flip over and brown on the other side.  Serve immediately on warm plates with some of the vinagrette drizzled over top.  Pass the remaining vinaigrette at the table.
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