Fried Halloumi with Redcurrant Chili Sauce

One of the nice things about having my sister Stephanie staying with me is that I eat better, especially at lunch times. I usually just grab anything quick for lunch, but I make more of an effort when other people are here. Steph has been doing a lot of the cooking, too, and todays lunch was a bit of a joint effort.

Fried Halloumi with Redcurrant Chili Sauce

Assemble some salad ingredients on a plate. We had lettuce, radishes, spring onions and red pepper in the fridge, but you should use whatever you've got. Slice a halloumi cheese and dip the slices into a beaten egg and then into wholemeal breadcrumbs to coat. Fry the slices in olive oil until golden, then put them onto the salad. Thin some redcurrant sauce with some red wine. Or you could use mango chutney, apricot jam - just have a rummage in your cupboards for something fruity that might go with fried halloumi, and be adventurous. If you don't have red wine to hand, thin it out with wine vinegar or water or apple juice - use your imagination. Add half a chopped chili to the sauce (or some dried chili, or a few drops of Tabasco sauce - you get the idea). Warm up the sauce in the same pan you used for your cheese, then get your arty sister to drizzle it artistically over the top. Serves 2 for a delicious and companionable lunch.

Why not try this recipe (or your own variation of it) as part of April's Try A Vegetarian Meal Challenge?