Crunchy Herby Halloumi Fries
Line a baking tray with greaseproof paper then cut your halloumi into thick sticks (approximately finger width and length), and place on the tray.
Get 3 bowls, crack your eggs into one and whisk. In the other 2 bowls weigh out 80g of semolina in each.
Dunk the cheese sticks into your egg mixture then roll in your semolina. Make sure the halloumi has an even coating.
Repeat for all cheese sticks then lay on your baking tray and leave in the fridge for 30 mins to chill.
Mix together your dusting dry ingredients - sumac, za’atar, and sesame seeds then set aside.
Next, mix together your yoghurt ingredients. Pomegranate seeds, the juice of your lemon and a scattering of mint.
In a wide and deep pan, get your oil frying. Pour in enough oil to cover your fries then test it’s ready by dropping in some eggy semolina mixture. If it goes golden and crispy, you’re ready.
Fry your coated halloumi in batches until golden and crisp, then drain on kitchen paper.
Finally, glaze your halloumi with a generous squeeze of honey and sprinkle your dusting mix over the top.
Dunk your fries into the yoghurt and it’s time to tuck in!