Halloumi fries

Method

1. Cut the halloumi into fingers, drizzle with a little sunflower oil, then toss in a bowl with the polenta combined with the za’atar spice mix until well coated.
2. Heat 2cm sunflower oil in a medium heavy-based saucepan. When hot, shallow fry the halloumi pieces until the polenta turns crisp and the cheese becomes soft and oozy, turning when one side is golden. Serve with a drizzle of greek yogurt and sprinkle with pomegranate seeds and chopped fresh coriander, with sweet chilli sauce on the side for dipping.