Halloumi fries recipe

Ingredients

  Metric  Cups  Imperial 

• 1 quantity of sunflower oil, for deep-frying, enough to fill no more than a third of a saucepan
• 375 g halloumi cheese
• 2 tbsp plain flour
• 1 tsp paprika
• 0.5 tsp sumac

• 1 quantity of sunflower oil, for deep-frying, enough to fill no more than a third of a saucepan
• 13.2 oz halloumi cheese
• 2 tbsp plain flour
• 1 tsp paprika
• 0.5 tsp sumac

• 1 quantity of sunflower oil, for deep-frying, enough to fill no more than a third of a saucepan
• 13.2 oz halloumi cheese
• 2 tbsp plain flour
• 1 tsp paprika
• 0.5 tsp sumac

For the fattoush

• 1 pitta bread
• 1 glug of extra-virgin olive oil
• 0.5 cos lettuce
• 3 ripe tomatoes
• 0.2 cucumber, halved and seeds removed
• 75 g radishes, halved or quartered
• 3 spring onions, chopped
• 1 small bunch parsley, chopped
• 1 small bunch mint, chopped
• 0.5 lemon, juice only
• 2 tbsp pomegranate seeds
• 1 tbsp pomegranate molasses
• 4 tbsp natural yogurt
• 1 pinch each of flaked sea salt and freshly ground black pepper

• 1 pitta bread
• 1 glug of extra-virgin olive oil
• 0.5 cos lettuce
• 3 ripe tomatoes
• 0.2 cucumber, halved and seeds removed
• 2.6 oz radishes, halved or quartered
• 3 spring onions, chopped
• 1 small bunch parsley, chopped
• 1 small bunch mint, chopped
• 0.5 lemon, juice only
• 2 tbsp pomegranate seeds
• 1 tbsp pomegranate molasses
• 4 tbsp natural yogurt
• 1 pinch each of flaked sea salt and freshly ground black pepper

• 1 pitta bread
• 1 glug of extra-virgin olive oil
• 0.5 cos lettuce
• 3 ripe tomatoes
• 0.2 cucumber, halved and seeds removed
• 2.6 oz radishes, halved or quartered
• 3 spring onions, chopped
• 1 small bunch parsley, chopped
• 1 small bunch mint, chopped
• 0.5 lemon, juice only
• 2 tbsp pomegranate seeds
• 1 tbsp pomegranate molasses
• 4 tbsp natural yogurt
• 1 pinch each of flaked sea salt and freshly ground black pepper

Details

• Cuisine: Mediterranean
• Recipe Type: Cheese
• Difficulty: Medium
• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Serves: 4

Step-by-step

1. Heat the oven to 200°C/400°F/gas mark 6. Brush the pitta or flatbread with a little olive oil and bake for about 15 minutes until golden and crisp. Cool slightly, then break into small pieces.
2. Cut the lettuce, tomatoes and cucumber into small irregular chunks and put into a bowl with the radish, spring onions, parsley and mint. Toss with the lemon juice, a good glug of extra virgin olive oil and season with salt and pepper. Set aside while you make the halloumi chips.
3. Heat a pan or deep fat fryer no more than one-third full of sunflower oil to 180°C/350°F. It will be hot enough when a small piece of bread dropped into it turns golden within 30 seconds.
4. While the oil is heating, cut the halloumi into chip shapes. Combine the flour and paprika and toss the halloumi in it to coat.
5. Fry in batches for a couple of minutes until golden. Drain on kitchen paper, serve onto plates and sprinkle with the sumac.
6. Toss the baked pitta into the fattoush and finish by scattering over the pomegranate seeds and drizzling with the pomegranate molasses and natural yogurt.

Jo Pratt