This herby, zesty salsa packs a punch of flavour that works beautifully with our crispy Mozzalloumi.
Mozzalloumi with a Caper Lime Salsa
Mozzalloumi with a Caper Lime Salsa
Ellie
4
10 minutes
10 minutes
small plates
This is a take on a recipe from Delia Smith Vegetarian book which I was a big fan of growing up in the 90's. She uses halloumi but I think this version with Mozzalloumi is even better.
Perfect for a light lunch with a salad and some crusty bread, as a starter or as part of a larger dinner spread. Be sure to add the dressing right before serving to keep the Mozzalloumi as crisp as possible.
Ingredients
Mozzalloumi Cheese
1 tablespoon oil, for cooking
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Zest and juice of 1 lime
2 tablespoons capers
1 tablespoon white wine vinegar
1 clove garlic, finely chopped
1 teaspoon dijon mustard
small bunch chopped coriander leaves
2 tablespoons olive oil
Pinch of salt and grind of black pepper
Directions
Prepare the salsa first. If you have large capers roughly chop them into chunky pieces and add to a small bowl, if you have smaller capers they can go in whole. Add the remaining dressing ingredients into the bowl and whisk to combine.
Now slice your Mozzalloumi into small slices. Add 1 tablespoon of oil to a non-stick pan and pre-heat over a medium high heat.
Add the MOzzalloumi to the hot pan, making sure to space out the slices so they’re not touching. Leave on one side to cook until golden brown and crispy underneath, it’s easier to turn once one side is fully golden and cooked. Once one side is cooked, carefully turn over the slices and repeat cooking on the other side until crispy on both sides.
Once cooked arrange the Mozzalloumi slices on a plate and spoon over the salsa. Serve immediately.