Halloumi fries

calcium fries halloumi party sharing

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Source

Ingredients

170g pot Greek yogurt

1 lemon, zested, then cut into wedges for squeezing

1 tbsp rose harissa

3 tbsp za'atar, plus extra for sprinkling

75g plain flour

2 x 250g blocks halloumi, cut into fries

oil, for frying

handful mint, leaves torn

Method

Mix the yogurt with the lemon zest and some seasoning, then swirl through the harissa so that you have pockets of hot and cool in the dip.

On a plate, stir the za’atar into the flour, then roll the halloumi in the mixture so that it’s evenly coated. Heat the oil in a shallow, heavy-bottomed pan or casserole dish until 180C on a cooking thermometer, or a piece of bread browns in 20 secs. Working in batches, carefully lower the halloumi into the oil and cook for 2 mins until crisp and golden, then drain on kitchen paper.

Sprinkle over the mint and za’atar, and serve with the lemon wedges and the spicy yogurt for dipping.