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Lemon haloumi with fried capers
Lemon haloumi with fried capers
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Elevate fried haloumi with zesty capers and fresh greens for a show-stopping side dish.
Ingredients:
  • 27.30 gm extra virgin olive oil
  • 180g haloumi, sliced
  • 2 small red birdseye chillies, thinly sliced
  • 2 tsp drained baby capers
  • 1 tsp finely grated lemon rind
  • 80g mixed lettuce leaves
Instructions:
  • Heat 2 teaspoons of oil in a large frying pan over medium-high heat until shimmering. Cook the haloumi in batches for 2 minutes on each side, or until golden brown. Transfer to a plate.
  • Heat the rest of the oil in a pan, then sauté the chili and capers for 3 to 5 minutes until the capers are warmed and the chili is golden. Mix in the zest and cook for another minute, then stir in the juice and bring to a simmer.
  • Place the haloumi and lettuce beautifully on a serving plate. Pour the warm lemon mixture over the top. Sprinkle with freshly ground pepper. Serve promptly and enjoy!

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