• 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


  • 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.

Recipe from Good Food magazine, December 2016

Goes well with


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