Crispy halloumi cheese with caper sauce

    Crispy halloumi cheese with caper sauce

    10saves
    20min


    2 people made this

    About this recipe: Salty halloumi cheese makes a delicious summer starter when barbecued until golden and presented with a homemade caper sauce. Halloumi is ideal for the barbecue, because it holds its shape and does not melt, but just becomes crisp on the outside and pleasantly soft inside.

    alwayshungry Ayrshire, Scotland, UK

    Ingredients
    Serves: 6 

    • For the caper sauce
    • 4 tablespoons capers
    • 2 cloves garlic, crushed
    • 2 tablespoons olive oil
    • 1/2 lemon, juiced
    • 1 teaspoon coriander seeds, crushed
    • ground black pepper
    • For the halloumi
    • 1 (250g) packet halloumi cheese, sliced 1 cm thick
    • 1 tablespoon olive oil
    • 25g fresh coriander - leaves only, chopped
    • salt and ground black pepper

    Method
    Prep:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Soak the capers in fresh water to cover in a small bowl to remove excess salt, about 5 minutes; drain.
    2. Chop the capers coarsely. Stir together the capers, garlic, the 2 tablespoons olive oil, lemon juice and crushed coriander seeds in a small bowl. Season with ground black pepper.
    3. Preheat a barbecue for High heat. Brush the halloumi slices with the remaining 1 tablespoon olive oil.
    4. Barbecue the halloumi slices directly on the barbecue grate until golden, about 2 minutes. Turn and cook on the other side until soft in the centre and golden on the outside, about 2 more minutes.
    5. Place the halloumi slices on a serving plate. Drizzle with the caper sauce and sprinkle with the fresh coriander leaves. Season to taste with salt and ground black pepper.

    Tip

    If it isn't barbecue season, you can cook the halloumi under the grill.

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    Reviews (1)

    thecandyman
    1

    Brilliant recipe. Made this as a starter but used the grill as too cold to bbq. the sauce goes with the halloumi so well. Could serve for lunch with a nice salad and chips and you're sorted. - 16 May 2013

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