TO DRINK: If not ouzo, the fresh nuttiness and slight saltiness of Monis Fino sherry suits this dish perfectly.
Fried haloumi with mint and caraway dressing
Ingredients
- DRESSING
- 60ml (¼ cup) sunflower oil
- 30ml (2 tbsp) caraway seeds
- 2,5ml (½ tsp) garlic, finely chopped
- 45ml (3 tbsp) red wine vinegar
- 2,5ml (½ tsp) lemon juice
- 20ml (4 tsp) fresh mint, shredded
- salt and freshly ground black pepper, to taste
- 240g (2 cups) cake flour
- 8 thick slices of haloumi
- 2 large eggs, lightly beaten
- sunflower oil, for frying
- 60ml (¼ cup) fresh basil leaves
- black olives, to serve
- focaccia, toasted, to serve
Instructions
1
For the dressing, heat the oil in a pan and fry the caraway seeds and garlic for 1 minute. Remove from the heat and stir in the vinegar, lemon juice and mint.
2
Season the flour. Dip each slice of haloumi in the flour, then in the egg and back in the flour. Heat a little oil in a pan and shallow-fry the haloumi in batches until golden. Drain on paper towel.
3
Serve the haloumi with the olives and focaccia, drizzled with the dressing and garnished with the basil
