This is Delia Smith’s divine, pungent and easy sauce you can put over fried halloumi cheese, or grilled and marinated prawns, fish, chicken or pork.
It is light, tangy and really worth making to take your piece of protein to a new level

This recipe serves 2, but can be doubled easily

1 halloumi cheese (Many supermarkets stock this, otherwise it’s available in Middle Eastern markets)
2 tbsp olive oil
2 level tbsp well-seasoned flour

Dressing ingredients
Juice and zest of 1 lime
1 heaped tbsp capers, drained
1 tbsp white wine vinegar
1 garlic clove, chopped finely
1 heaped tsp grain mustard
1 level tbsp chopped fresh cilantro leaves
2 tbsp extra virgin olive oil
salt and freshly ground black pepper

To garnish

a few sprigs fresh cilantro

First of all, unwrap the cheese and pat it dry with kitchen paper. Then, using a sharp knife, slice it into 8 slices, including the ends.
Now prepare the dressing by simply whisking all the ingredients together in a small mixing bowl.

When you’re ready to serve the halloumi, heat the oil in a frying pan over a medium heat. When the oil is really hot, press each slice of cheese into the seasoned flour to coat it on both sides, then add them to the hot pan as they are done – they take 1 minute on each side to cook., so by the time the last one’s in, it will almost be time to turn the first one over.
They need to be a good golden color on each side.

Serve them straight away on warmed plates with the dressing poured over and garnished with sprigs of cilantro

This is good served with lightly toasted pita bread or Greek bread with toasted sesame seeds

** If you decide to have this lime and caper sauce with grilled fish, prawns or meat, follow the same recipe for the sauce and serve it in a separate container beside the grilled meat/fish.
You will love this!