This recipe is super simple and packs a big punch and some density, which satisfies hunger pangs but doesn’t weigh you down. Halloumi is so much fun to work with because it doesn’t melt and instead browns and softens, developing a deep taste. The dressing is a simple mixture of vinegar, olive oil, capers, and mustard – just tart enough to balance the cheese. The dill lightens the load. The perfect snack.
Halloumi with Vinegar and Caper Dressing and Fresh Dill
Keywords: appetizer snack vegetarian halloumi vinegar capers mustard
- 4 ounces halloumi, preferably sheep or goat milk variety
- 2 tablespoons olive oil
- 1 tablespoon white vinegar
- 1 tablespoon capers, drained from liquid brine
- 1/2 teaspoon mustard
- 1 teaspoon fresh dill, chopped
Slice the halloumi into 4 equal size pieces. In a pan over high heat, place the halloumi. After two minutes, turn them over and cook for another minutes, or until the 2nd side is equally as browned.
In a small bowl, whisk together the olive oil, capers, vinegar, and mustard.
Serve the halloumi on a plate, topping with the caper dressing and fresh dill.
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