Halloumi With Caper And Lemon Dressing Recipes

GRILLED COURGETTE & HALLOUMI SALAD WITH CAPER & LEMON DRESSING

Steps:

• Put all the dressing ingredients in a bowl with 1 tbsp cold water and season with a pinch of salt. Mix together and set aside.
• Put the courgettes in a large bowl and drizzle with the oil. Add a pinch of salt, then toss.
• Heat a griddle pan to high and add the courgettes, cut-side down (it's best to do this in batches). Cook for 4-5 mins until char marks appear and the flesh softens, then flip over and cook for another 3 mins. Remove to a shallow bowl and cover with foil to keep warm.
• Meanwhile, heat a separate large non-stick frying pan and add the halloumi. Cook for a few minutes until golden on both sides.
• Arrange the courgettes and halloumi on a large plate or platter, then spoon over the dressing.

HALLOUMI WITH CAPER AND LEMON DRESSING

Steps:

• Tip the grains into a bowl.Add a good squeeze of the lemon juice and some seasoning, then toss through the herbs, tomato and spring onion.
• Dry-fry the halloumi in a non-stick frying pan until golden. Whisk 1 tbsp olive oil with the remaining lemon juice, the capers, chilli and garlic.
• Put the grain salad on plates. Top with the halloumi slices and spoon over the dressing.

FRIED ANCHOVIES WITH CHARRED LEEKS AND ANCHOVY DRESSING

Steps:

• Heat a grill to its highest setting and bring a large pan of salted water to a boil. Preheat a deep-fryer with the neutral oil to 375 degrees F.
• Wash the leeks, then remove and discard the outer layers and add to the boiling water. Cook until starting to soften, about 2 minutes, then immediately transfer to a bowl of ice-cold water until cold. Drain the leeks and pat dry, then cut in half lengthways, and put on a baking tray cut-side down. Rub over 2 tablespoons of the rapeseed oil and season with salt and pepper. Grill the leeks until charred, about 5 minutes. Remove to a work surface and let cool enough to handle, then cut into bite-sized pieces.
• Blitz the anchovies in oil and garlic in a food processor to form a paste. With the motor running, add the mustard, 2 tablespoons lemon juice, the egg yolks and some salt and pepper, then gradually add the remaining tablespoon rapeseed oil, drop by drop, until the sauce has thickened and emulsified. Stir in the Parmesan, chopped dill and tarragon, then taste for seasoning and add more lemon juice if desired. Add water to the bowl until it is a drizzling consistency. Set aside for serving.
• Clean the fresh anchovies by removing the heads and innards. (Remove the innards by running your thumb along the inside of the bellies. Rinse the anchovies, then pat dry and set aside over ice.
• Add the flour, cornmeal, garlic powder, cayenne, 2 teaspoons salt and pepper to taste to a medium bowl. Roll the fresh anchovies one by one in the seasoned flour, coating them on all sides. Fry in batches until golden brown, a couple of minutes.
• Spoon the anchovy dressing on the bottom of a platter. Top with the toasted hazelnuts, leeks, fried anchovies and dill tops.

HALLOUMI CHEESE WITH LEMON AND OLIVE OIL

Steps:

• Slice the halloumi into 1/4 inch thick slices.
• Char-grill or pan-fry the cheese in the olive oil until lightly browned.
• Drizzle over the lemon juice and cracked black pepper.
• Serve.