One of my absolute favorite vegetarian dishes. Ideal as a side dish for a BBQ meat or as a starter. Both works perefectly well. Simple to make and due to the fact, that Halloumi has such a long shelf-life, you can have a pack in the fridge for any unexpected guests! And you can leave out the coriander, if you should not be a fan (or if you don’t have any at home). The first time I made this was with my mom and we instantly fell in love with this recipe!

See how to prepare here:

Ingredients for 4 as a starter (or 2 as a main dish)
Adapted from Delia Summer (
For the cheese:
1 pack Halloumi cheese (approx. 250g)
2 tablespoons flour
Salt & pepper
2 tablespoons of sunflower oil

For the vinaigrette:
Zest & juice of 1 lime
1 pack of coriander, chopped
1 heaped tablespoon small capers, drained
1 teaspoon grain mustard (I used L’Ancienne)
1 tablespoon white balsamic vinegar (or white wine vinegar)
2 tablespoons olive oil
Salt & pepper to taste

Remove the Halloumi from its pack and cut into 8 even pieces (incl. the end bits).

Heat a frying pan with the sunflower oil.

In a flat bowl, mix the flour with salt and pepper and press each slice of cheese into the seasoned flour to coat it on both sides. Place the cheese slices into the hot pan and fry on each side for 1-2 minutes until golden brown.

Meanwhile mix all vinaigrette ingredients together.

Serve the warm Halloumi Cheese and drizzle the vinaigrette on top evenly and garnish with a bit of coriander.