Fried halloumi with honey harissa drizzle

Fried halloumi with honey harissa drizzle

Makes 16

For the honey harissa drizzle:

140g plain Greek yoghurt

1 tbsp harissa paste
1 garlic clove, crushed
1 tbsp honey

2 tsp lemon juice
Salt and black pepper

For the fried halloumi:

4 tbsp plain flour
1 tsp dried oregano
½ tsp smoked paprika

½ tsp turmeric

Black pepper
2 x 225g blocks of halloumi

Vegetable oil, for frying

To serve:

Fresh coriander or mint, chopped

  1. In a small bowl, stir together all of the ingredients for the honey harissa drizzle. Set aside for serving.
  2. Place the flour in a shallow bowl and add the oregano, paprika, turmeric and some black pepper.
  3. Cut each block of halloumi into eight fat fingers, then toss to coat in the flour.
  4. Pour enough oil into a large pan to cover the base, and heat over a medium-high heat.
  5. Working in batches to avoid crowding the pan, fry the halloumi fingers for 1-2 minutes per side until crisp and golden. Remove with a slotted spoon and drain on kitchen paper.
  6. Place the fried halloumi on a serving platter and drizzle over some of the honey harissa mixture, serving any extra on the side. Scatter the halloumi with a little chopped fresh coriander or mint, if desired.

Per Stick (per serving)

144kcals, 10.5g fat (6.6g saturated), 4.4g carbs (1.5g sugars), 8.5g protein, 0.1g fibre, 0.347g sodium