- 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.
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