A zingy lime emulsion is the perfect dressing for these scrummy cauli fritters.

Recipe: Michael Van De Elzen

Halloumi is a very firm, salty cheese. It’s also one best cooked just before eating, or it can be very chalky. When used correctly, it has the most amazing flavour kick. Buying halloumi can be trial and error.

I recommend you look for a middle of the road one, price-wise, and keep trying different brands until you find one you really like.

Serves: 2
Time: 20 minutes

INGREDIENTS

2 cups cooked cauliflower florets, chopped
2 eggs, lightly beaten
2 tbsp flour
1 tsp baking powder
pinch salt
3 tbsp chopped spring onion
2 tbsp chopped coriander leaves
4 tbsp canola oil
1 tbsp flour
4 slices halloumi (approx. 100-150g)
6 stalks coriander with leaves
1 lime, cut into wedges for serving

METHOD

In a bowl, mix the first seven ingredients until combined.

Heat 2 tbsp of oil in a large frying pan and fry spoonfuls of the cauliflower batter until golden, remove and clean out the pan.

Lightly coat halloumi slices with flour, then fry in the remaining oil until golden.

To serve, stack the cauliflower fritters with the halloumi. Garnish with coriander, lime, and green leaves under the fritters. Serve with the lime emulsion (recipe below) drizzled over the top.

Lime Emulsion

INGREDIENTS

2 eggs, soft boiled for 5 minutes, cooled and peeled
zest and juice of 2 limes
4 tbsp water
100ml grapeseed oil
pinch salt
pinch white pepper

METHOD

Place the soft-boiled eggs, zest and juice of one lime, and water into a food processor. Blitz for about 30 seconds. Very slowly drizzle in oil until you have an emulsion (thick, smooth, creamy). Season with salt and pepper. Add extra lime juice if required.

MICHAEL’S TIP

Slice the halloumi into 5mm-thick slices and then dredge it in flour. Fry in a good amount of oil until golden on both sides. Serve it quickly while it’s tender and soft.

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