(Prep time 15 minutes)
Slice haloumi cheese into strips.
Dip into flour and fry until golden brown then set aside.
In a small frying pan, cook chilli and capers over medium heat until golden brown (approx 3 mins). Turn off heat and add lemon zest and lemon juice. Stir until combined
Place cooked haloumi on top of a bed of fresh ecoLEAF Rocket leaves and pour chili mixture over haloumi cheese
Serve while the cheese is still warm.Share This: