Halloumi fries

• pot Greek yogurt↗170g g
• lemon↗1

  zested, then cut into wedges for squeezing

• rose harissa↗1 tbsp tbsp
• za'atar3 tbsp tbsp

  plus extra for sprinkling

• plain flour↗75g g
• halloumi↗2 x 250g blocks g

  cut into fries

• oil

  for frying

• mint↗handful

  leaves torn

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

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