Our super indulgent meal of the week. Scott loves halloumi, and sometimes you just have to give into the fat and make him happy. 
From Delia Smith, this makes 2 servings:
250g halloumi cheese
2 tablespoons olive oil
2 tablespoons well-seasoned flour
For the dressing:
1 lime, juice and zest of
1 tablespoon capers, drained
1 tablespoon white wine vinegar
1 garlic clove, finely chopped
1 teaspoon whole grain mustard
1 tablespoon chopped fresh coriander leaves (cilantro)
2 tablespoons extra virgin olive oil
salt & freshly ground black pepper
Pat cheese dry with kitchen paper. Using a sharp knife, slice it into 8 slices.
Now prepare the dressing: Mash the capers slightly and mix in all other ingredients together in a small mixing bowl. Go easy on the salt since halloumi is quite salty.
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 seasoned flour to coat it on both sides. Add them to the hot pan and cook 1 min on each side. The color should be a nice golden brown. Serve them straight away with the dressing poured over and garnished with coriander.
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