Baked Halloumi Salad With A Caper, Garlic, Lime & Mustard Dressing With Fresh Coriand



  • 1 halloumi cheese (unwrapped, tablespoon seasoned flour: made by adding Maldon sea salt &)
  • extra-virgin olive oil (a fruity)
  • 1 lime zest (& juice)
  • 1 tablespoon white wine vinegar
  • 1 tablespoon fresh coriander (heaped of finely chopped, cilantro leaves)
  • 1 tablespoon capers (heaped of drained, small sized ones)
  • 2 tablespoons extra-virgin olive oil (a fruity)
  • 1 clove garlic (peeled & finely chopped)
  • 1 teaspoon dijon mustard (heaped of)
  • black pepper (Grinded fresh)
  • maldon sea salt
  • 1 bread (large Turkish, with sesame seeds, torn & cut horizontally 2)
  • 2 little gem lettuce (washed, spun dry, cleaned & leaves torn)
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    1. Take a chopping board & slice the Halloumi cheese in about 8 slices, including the end.
    2. Make the dressing. Take a jam pot & place all of the ingredients for the dressing in it. Put the lid well on. Shake the jam pot up & down until all is well combined. Taste. It has to taste fab!
    3. When you are ready to have lunch, take a large non stick pan & heat up on medium heat. In the meantime, dip each Halloumi slice into the seasoned flour on both sides & shake off the excess. When the pan is hot, add the Halloumi slices & fry until golden on both sides. This takes about 1 to 2 minutes per side.
    4. Take your plates & place little gem lettuce leaves all over the plate nicely. Add the golden Halloumi slices in a round & drizzzle the dressing over the top & place a bit into the middle.
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