The first time I ate this halloumi dish was when Christophers mother Eileen served it to us, and I liked it so much I asked for the recipe. It is a Delia recipe and even though it is very simple it has lots of flavours. The cheese is crisp on the outside and a little bit creamy on the inside, the vinaigrette is quite tangy, so if you are sensitive, just use a bit less of the vinegar. You don’t really taste the mustard much, but it takes the dressing to a whole other level.

I excluded the capers (simply because I don’t like them) and interpreted well-seasoned flour freely and used salt, pepper and paprika.

Try this, it is quickly made and very yummy!

Delia’s fried halloumi with lime vinaigrette, serves 4

1 halloumi cheese

olive oil

seasoned flour with paprika, salt and white pepper

Vinaigrette:

1 lime, zest and juice

(1 heaped tbsp capers)

1 tbsp white wine vinegar

1 clove garlic, minced or pressed

1 heaped tsp grain mustard

1 tbsp chopped coriander

2 tbsp extra virgin olive oil

salt and black pepper

Pat the halloumi dry and cut into 8 slices. Mix the ingredients for the dressing. This can be made ahead but add the coriander just before serving. Heat up some olive oil in a frying pan on medium heat. Turn the cheese slices in the seasoned flour and add to the pan. Fry for about a minute on each side. Serve immediately with a few tablespoons of the vinaigrette and some nice bread.