Grilled Cheese
Grilled Cheese
…. not talking the one you are thinking of! This is a delicious Cypriot cheese – Halloumi, grilled and served as an appetizer or a vegetarian main course. Halloumi is available at Middle Eastern shops and more recently has been found at mainstream grocery stores. It is found in sealed plastic wrapping and has a reasonably long shelf-life, which means you can always have a pack tucked away in the fridge.
The first recipe is best served as an appetizer, served with an unusual and tangy vinaigrette that is so scrumptious, guests wipe their plates clean of every last drop with the accompanying baguette slices.
Grilled Halloumi Cheese with Lime and Caper Vinaigrette
Serves 2 as a light lunch, or 4 as a starter
Ingredients
1 halloumi cheese
1 - 2tablespoons olive oil
For the dressing:
juice and zest 1 lime
1 heaped tablespoon capers, drained
1 tablespoon white wine vinegar
1 clove garlic, finely chopped
1 heaped teaspoon grain mustard
1 level tablespoon chopped fresh coriander leaves
2 tablespoons extra virgin olive oil
salt and freshly milled black pepper
To garnish:
First of all, unwrap the cheese and pat it dry with kitchen paper. Then, using a sharp knife, slice it into 8 slices, including the ends. Now prepare the dressing by simply whisking all the ingredients together in a small mixing bowl.
When you’re ready to serve the halloumi, brush oil lightly on both sides of each slice of Halloumi and grill quickly - they take 1 minute on each side to cook, so by the time the last one’s on the grill, it will almost be time to turn the first one over. They need to be a good golden colour on each side.
Serve them straight away on warmed plates with the dressing poured over and garnished with coriander. This is delicious served with fresh baguette slices or warm pita.
This recipe is taken from Delia Smith’s Summer Collection
