halloumi and asparagus with lime and caper dressing
the english asparagus season has started and i’m determinedly trying to shoehorn it into every meal i cook.
this halloumi and asparagus with lime and caper dressing became a favourite of ours three years ago. it is still a default choice given i always have the main ingredients in, and just need to add asparagus.
as well as being good eaten warm(while the halloumi is still melty) i also like it cold, as a packed lunch. this week, we ate this with mustardy mackerel fish cakes.
this dish is my final contribution to vegetables, beautiful vegetables, my tribute to national vegetarian week which is currently underway in the uk. visit my blog next week to see a round-up of the dishes other food bloggers have cooked as part of this event.
halloumi and asparagus with lime and caper dressing (serves 2 as a light meal, or 4 as a starter/ side dish)
12-16 spears of asparagus
2 tablespoons flour
1 teaspoon smoked paprika
freshly ground black pepper
1 halloumi cheese
2 tablespoons olive oil
for the dressing *
juice and zest 1 lime
1 heaped tablespoon capers, drained
1 tablespoon white wine vinegar
1 clove garlic, finely chopped
1 heaped teaspoon grain mustard
1 level tablespoon chopped fresh coriander leaves (flat leaf parsley and mint are also nice)
2 tablespoons extra virgin olive oil
salt and freshly milled black pepper
steam the asparagus until just cooked and set aside. make the dressing by mixing all ingredients together. mix the flour with the smoked paprika and plenty of freshly ground black pepper. spread this mixture out on a plate. slice the halloumi cheese into 5mm slices. pat it dry.
when you are ready to eat, heat the oil in a frying pan – i use a non-stick one as it makes things easier. when the oil is really hot, coat each piece of cheese with the seasoned flour and fry them. they take about a minute on each side to turn golden.
serve them straight away, with the asparagus, and pour the dressing over.
* this dressing is a delia smith recipe