Lime and halloumi are a perfect match. Sweet grilled pepper goes nicely with the salty and sour combination.
halloumi (sliced and grilled)
pepper (grilled and peeled)
green salad (for example with lettuce, tomatoes, cucumber, radishes..)
Lime and caper dressing:
juice of one lime and zest of half
olive oil
1 clove of crushed garlic
1 tsp capers
a handful of coriander (or parsley), finely chopped
1 dried chilli, crushed
1 tsp white wine vinegar
1 tsp sugar
Combine all the dressing ingredients in a bowl, adding the olive oil last, whisking the mixture until it emulsifies. Serve immediately after the halloumi is cooked as it becomes rubbery when it cools.
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