Halloumi fries
Crisp and slightly salty shallow-fried halloumi fries make perfect party food. Great with a sprinkling of za'atar and a spicy yogurt for dipping
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.