Halloumi Fries with Harissa Dip
Halloumi Fries with Harissa Dip

Ingredients

Method

  • 170g Greek yoghurt
  • 1 lemon, zested, then cut into wedges to squeeze
  • 1 tbsp harissa
  • 3 tbsp za’atar
  • 75g plain flour
  • 2 x 250g blocks of halloumi, cut into fries
  • Oil, for frying
  • Handful of mint, torn
  • Mix the yoghurt with the lemon zest, then swirl through the harissa. Set aside.
  • Stir the za’atar into the flour on a plate, then toss the halloumi fries in the mixture so they’re evenly covered. Heat the oil to frying temperature in a pan, then cook the fries for about 2 minutes or until crisp and browned on all sides. Drain on kitchen paper, then sprinkle with mint and a little extra za’atar, and serve with lemon wedges and your dip.
10 mins
6 serving
This recipe pairs perfectly with the Craigmoor Sparkling NV from Mudgee, Australia.

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