- 170g pot Greek yogurt
- 1 lemon, zested, then cut into wedges for squeezing
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 tbsp rose harissa
This hot, aromatic paste made from chilli and assorted spices and herbs is spicy and…
- 3 tbsp za'atar, plus extra for sprinkling
- 75g plain flour
- 2 x 250g blocks halloumi, cut into fries
A semi-hard chewy, white cheese originating from Cyprus and made from cow's, goat's or…
- oil, for frying
- handful mint, leaves torn
There are several types of mint, each with its own subtle difference in flavour and appearance.…
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.
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.
Sprinkle over the mint and za’atar, and serve with the lemon wedges and the spicy yogurt for dipping.