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

Steps to Make It: 

Step 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.

Step 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.

Step 3: Sprinkle over the mint and za’atar, and serve with the lemon wedges and the spicy yogurt for dipping.

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