This recipe is super simple and packs a big punch and some density, which satisfies hunger pangs but doesnâ€™t weigh you down. Halloumi is so much fun to work with because it doesnâ€™t melt and instead browns and softens, developing a deep taste. The dressing is a simple mixture of vinegar, olive oil, capers, and mustard â€“ 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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