1-2 packs of Halloumi cut into chip slices
75g plain flour
1tsp smoked paprika
1tsp ground cumin
150g Greek yoghurt
1tsp lemon zest
1tsp sumac
1tbs sweet chilli sauce
1tbs chopped fresh mint
salt pepper
sun flour oil
a handful chopped fresh coriander
2tbs pomegranate seeds
mix the yoghurt with the lemon zest, sumac mint chilli sauce and season to your taste. Set aside
Mix the cumin and paprika into the flour with a good grind of pepper and then roll the Halloumi chips in making sure they’re well dusted. heat sunflour oil a heavy pan 1.5cm depth and carefully add the Halloumi to the sizzling oil turning til golden and crispy all over. Remove and and lay on kitchen paper to drain excess oil. serve immediately with the yoghurt dip sprinkled with chopped coriander and pomegranate seeds ..
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