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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