HALLOUMI SCHNITZELS WITH POTATO SALAD & SAUERKRAUT

Serves 4

One of the many things we have learnt about halloumi from the Cypriots is to “think chicken” when it comes to recipes. You won’t miss the meat here, because this faux chicken schnitty tastes just like it!

500 grams small Agria potatoes, peeled

2 tablespoons extra-virgin olive oil

2 teaspoons wholegrain mustard

60ml (¼ cup) apple cider vinegar

1 spring onion, finely sliced

¼ cup dill fronds, finely chopped, plus extra to serve sea salt and freshly ground black pepper

2 x 250 grams packets of Cypriot sheep and goat halloumi, drained and patted dry

35 grams (¼ cup) plain flour

2 eggs, lightly beaten

120 grams (2 cups) panko breadcrumbs

1 teaspoon caraway seeds vegetable or sunflower oil, for shallow frying sauerkraut, to serve

Place the potatoes in a saucepan of cold, salted water and bring to the boil over high heat. Reduce the heat to a simmer and cook the potatoes for 15 minutes or until tender. Drain and set aside to cool slightly, then slice into 1 cm thick discs.

In a large bowl, whisk together the olive oil, mustard, vinegar, spring onion and dill. Season with salt and pepper, add the potato and carefully toss to coat in the dressing. Set aside.

If you’re using Aphrodite Halloumi, cut the cheese in half horizontally so you have four flat pieces. If you’re using blocks of halloumi, cut the cheese into thick slices.

Place the flour in a shallow bowl and season with salt and pepper, then place the egg in a second bowl and the panko breadcrumbs and caraway seeds in a third shallow bowl. Coat the halloumi schnitzels in the flour, followed by the egg and the breadcrumbs, then re-dunk in the egg and finish with a second crumb of panko. Place the halloumi schnitzels on a plate and refrigerate for 15 minutes.

Heat enough vegetable or sunflower oil to generously cover the base of a large, deep frying pan. Place over medium heat until the oil reaches about 180°C (the oil is ready when you add a halloumi schnitzel and it bubbles immediately). Working in batches if necessary, add the halloumi schnitzels and shallow fry, turning occasionally, for 1-2 minutes each side, until golden brown. Remove the schnitzels using a slotted spoon and place on a wire rack over a baking tray (don’t drain on paper towel or they risk turning soggy).

Serve the halloumi schnitzels hot and crisp, alongside the potato salad and sauerkraut, with a little extra dill sprinkled over the potato salad.