Deep-fried Haloumi Cheese, with Tomato & Onion Salad & Capers

Deep-fried Haloumi Cheese, with Tomato & Onion Salad & Capers

From Modern French Cooking:

This dish takes me back to my childhood. A typical Mediterranean dish full of flavours using very basic ingredients.  I always want to use Greek olive oil with this dish then add capers at the end just to cut through the richness of a fresh pressed quality olive oil.  This dish is a great summer dish but can be eaten all year round.  Haloumi, a firm pressed cheese is only made in Cyprus, but is widely available in vario us delis and is stocked by most supermarket chains. It cooks wonderfully well.

Serves 4

1 Haloumi Cheese, about 250g
4 large plum tomatoes
2 spring onions, finely diced
3 tablespoons finely chopped chives
3 tablespoons finely chopped flat leaf parsley
1 tablespoon baby capers
150ml extra virgin olive oil, preferably lovely fruity Greek oil
3 tablespoons white wine vinegar or fresh lemon juice
Vegetable oil, for deep frying
A few tips of salad leaves, to garnish
Sea salt and freshly ground black pepper

1. Cut the Haloumi into finger sized pieces and pat dry on paper towel..

2. Wash and slice the tomatoes, and arrange in overlapping circles on two plates.

3. For the dressing, mix together the onion, chives, parsley and capers with the oil adding vinegar or lemon juice according to choice and seasoning to taste. (Personally I think lemon juice works better with this recipe).  Spoon over the tomatoes.

4. Heat oil in a deep fryer to 175oC and fry the cheese for about 2 minutes until nicely golden. Drain on paper towel again and stack on top of the tomatoes.  If you wish you could garnish with some salad leaf tips.

From the book Modern French Cooking: Recipes from Simpsons Restaurant. Andrea Antona. Absolute Press. Buy the book.

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