Unforgettable Zesty Fried Halloumi

Scroll back through the Meatland archives, and you'll find just a handful of dairy recipes, and only a couple that include cheese. This omission was deliberate but I do have to say that it took remarkable self-restraint. Knowing that the majority of readers prefer meat and parve recipes, I reluctantly shelved many of my favorites, despite the urge to promote Israel's world class milk products. Tu B'Shevat is coming and wise cooks often choose now to serve up a meatless meal. I'm therefore grabbing this opportunity to share what I can only say is the most delicious cheese dish I've ever made. I make this regularly for dairy-loving guests and, when the craving strikes, will gladly whip it up as a treat for myself. Incredibly easy, amazingly tasty, and super impressive. Smile....say cheese!

1 package halloumi cheese 3 tablespoons olive oil Flour seasoned with salt 'n pepper DRESSING 4 tablespoons lemon juice (plus lemon zest if feeling energetic) 2 heaped tablespoons capers (see notes) 2 tablespoons red or white wine vinegar/cider vinegar 2 teaspoons crushed garlic 2 heaped teaspoons wholegrain mustard 4 tablespoons olive oil Salt and coarse black pepper 2 tablespoons finally chopped coriander OR parsley OR mint 1: Whisk the dressing ingredients together in a small bowl till you are ready to prepare the cheese. This can be done a few days in advance if necessary. 2: Slice the cheese into wedges and press into seasoned flour. 3: Heat the olive oil in a frying pan, add cheese, and fry approximately 1 minute per side till lightly golden on both sides. 4: Place on plate or salad greens and pour dressing over warm cheese. Serve with crusty bread or pita to make it more substantial and mop up delicious juices. COOK'S NOTES: Capers are not essential - though they are truly delicious here - and can be left out. Substitute with chopped olives if preferred though anyone who doesn't eat capers is unlikely to touch an olive. Cheese is best served warm if possible. Truly the most delicious cheese I've ever eaten and a newsletter recipe must-make.