Halloumi fries with pomegranate and mint yoghurt

Name: Halloumi fries with pomegranate and mint yoghurt
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 450 g Halloumi, 2 blocks; 30 g Cornflour; 3 g Paprika; 1 g Ground cumin; 300 ml Vegetable oil, for shallow frying; 150 g Greek yoghurt; 10 g Fresh mint, finely chopped; 0.5 Lemons, juiced; 1 g Salt, a pinch; 60 g Pomegranate seeds

Crisp, salty fingers of halloumi with a cool mint yoghurt and jewel-like pomegranate seeds. A Middle Eastern street-food favourite that disappears in minutes, especially with children.

Ingredients

450 g Halloumi, 2 blocks
30 g Cornflour
3 g Paprika
1 g Ground cumin
300 ml Vegetable oil, for shallow frying
150 g Greek yoghurt
10 g Fresh mint, finely chopped
0.5 Lemons, juiced
1 g Salt, a pinch
60 g Pomegranate seeds

Method

Stir the mint, lemon juice and a pinch of salt into the yoghurt. Keep it in the fridge while you cook.
Cut the halloumi into chip-sized fingers and pat them dry with kitchen paper.
Mix the cornflour, paprika and cumin in a bowl and toss the halloumi in it until evenly dusted.
Heat about 1cm of oil in a large frying pan over a medium-high heat. Fry the halloumi in batches, turning, until golden and crisp all over. Drain on kitchen paper. (In an air fryer, spray with oil and cook at 200°C for 8 to 10 minutes, shaking halfway.)
Pile the fries on a plate, scatter with pomegranate seeds and serve hot with the mint yoghurt for dipping. Halloumi goes rubbery as it cools, so eat them quickly.