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Halloumi fries with honey and sesame

Name: Halloumi fries with honey and sesame
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 8 as a nibble
Cuisine: Mediterranean recipes
Ingredients: 2 x 225g packs halloumi, cut into fingers; 1 large free-range egg, beaten; 75g fine semolina or polenta; ¾ tsp dried mint; 1 tsp dried oregano; 1 tsp sumac; 1 tbsp black and white sesame seeds; Vegetable oil for frying; Clear honey for drizzling; Small handful fresh mint, leaves picked and chopped (optional); 200g natural yogurt; 2 tbsp pomegranate molasses; 1 lemon, cut into wedges

Published: 5 Sep 18
Updated: 18 Mar 24

Halloumi fries are the best type of fries. Squeaky cheese is crumbed, fried and drizzled with yogurt, honey and pomegrante molasses – it’s the snack to end all snacks.

Serve these moreish bites as part of a colourful mezze spread.

Easy
August 2018

Test kitchen approved

Serves 8 as a nibble
Hands-on time 30 min

Halloumi fries are the best type of fries. Squeaky cheese is crumbed, fried and drizzled with yogurt, honey and pomegrante molasses – it’s the snack to end all snacks.

Serve these moreish bites as part of a colourful mezze spread.

Vegetarian recipes

Nutrition: per serving

Calories: 329kcals
Fat: 21.6g (11.7g saturated)
Protein: 15.3g
Carbohydrates: 18.3g (5.4g sugars)
Fibre: 0.5g
Salt: 1.5g

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Ingredients

2 x 225g packs halloumi, cut into fingers
1 large free-range egg, beaten
75g fine semolina or polenta
¾ tsp dried mint
1 tsp dried oregano
1 tsp sumac
1 tbsp black and white sesame seeds
Vegetable oil for frying
Clear honey for drizzling
Small handful fresh mint, leaves picked and chopped (optional)
200g natural yogurt
2 tbsp pomegranate molasses
1 lemon, cut into wedges

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Method

Heat the oven to 120°C/100°C fan/ gas ½. Toss the halloumi in the beaten egg to coat, then in the semolina or polenta. Lay out on a baking sheet lined with non-stick baking paper until ready to fry (see Make Ahead).
Mix the dried mint, dried oregano, sumac and sesame seeds with a little freshly ground black pepper and set aside.
Pour about 2cm oil into a large, deep heavy-based frying pan. Put on a medium-high heat and, once the oil has started to shimmer, carefully fry the halloumi, in batches, for 1 minute on each side or until golden. Keep each batch warm on a baking tray in the oven, loosely covered with foil.

To serve, pile up the fries on a board or serving plate (or serve them on the baking tray), drizzle with honey, sprinkle withthe dried herb mix and the mint (if using), then add a generous drizzle of the yogurt and pomegranate molasses. Tuck in a few lemon wedges to squeeze. Eat straightaway.

Recipe from August 2018 Issue

Nutrition

Nutrition: per serving

Calories: 329kcals
Fat: 21.6g (11.7g saturated)
Protein: 15.3g
Carbohydrates: 18.3g (5.4g sugars)
Fibre: 0.5g
Salt: 1.5g

delicious. tips

Use up any leftover herb/spice mix by scattering over grilled meats or salads.
Make to the end of step 1 up to 4 hours in advance, then cover the halloumi loosely with cling film and chill until ready to fry.
Crisp Greek whites would be refreshing but the honey calls for an off-dry chenin blanc, such as vouvray demi-sec.