halloumi and asparagus with lime and caper dressing

this is a much loved favourite that i make every year – fried halloumi slices dusted with seasoned flour (black pepper and smoked paprika are my favourites, don’t add salt though, as the cheese will already be salty), a zingy lime and herb dressing with capers for an extra kick plus gorgeous green asparagus. it’s great as a light meal or as  starter. try to eat it while the cheese is still warm so it has that lovely slightly melty texture.

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 block of 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