Ingredients
2 servings
- 8 oz halloumi
- 2 tbsp cornstarch
- 1/2 tsp dried oregano
- 3 tbsp neutral oil for frying
- 1/4 cup Greek yogurt
- 1 tbsp honey
- 2 tbsp pomegranate seeds and a few mint leaves
Instructions
Cut the halloumi into finger-thick sticks and pat dry
Mix the cornstarch with the oregano
Toss the halloumi in the mixture until lightly coated
Heat the oil in a nonstick skillet over medium-high heat
Fry the sticks for 1 to 2 minutes per side until golden
Drain briefly on paper towels
Spread the yogurt on a plate, pile on the fries, drizzle with honey and scatter over pomegranate and mint
Tips
- Contains milk; gluten-free when coated with cornstarch
- Eat them hot, as halloumi firms up again as it cools
- Most halloumi is vegetarian, but check the label for animal rennet
Check for allergies and intolerances before you start, and swap ingredients as needed.