HALLOUMI DIPPERS

What did the cheese say when it looked in the mirror? Halloooo me! These make a wicked little snack at a party or barbecue. They won’t last long though, so you might want to double up the recipe.

PREP 12 mins

COOK 10 mins

SERVES 4

2 tbsp coconut oil

2 eggs

75g plain flour

150g panko breadcrumbs

2 tsp nigella seeds

2 x 250g blocks of halloumi, patted dry and cut into 1cm slices

300g fresh tomatoes, roughly chopped into

2cm chunks juice of

1 lime ½ red onion, finely chopped

1½ tbsp chipotle paste salt and pepper

1 avocado, stoned and cut into thick wedges rocket, to serve

Preheat the oven to 180C (fan 160C/gas 4). Spoon the coconut oil on to a baking tray and slide the tray into the oven to heat for 5 minutes while you crumb your halloumi.

Crack the eggs into a bowl and give them a whisk. Tip the flour and breadcrumbs into separate bowls and mix the nigella seeds through the breadcrumbs. Pick up a slice of halloumi and first dip it into the flour, giving it a little shake to remove any excess, then dip into the egg, again giving it a little shake.

Drop the slice into the breadcrumbs and flip around a couple of times to ensure it is evenly coated. Place the crumbed cheese on a plate and then repeat the process with the remaining slices of cheese.

When you have a neat line of crumbed cheese, carefully slide the hot baking tray out of the oven and lay the cheese slices in the hot oil. Slide the tray back into the oven and cook for 3 minutes, then carefully flip the cheeses over and cook for a further 3 minutes, until the halloumi is warmed through and the breadcrumbs are golden.

While the cheese is baking, mix together the tomatoes, lime juice, red onion and chipotle paste and season with salt and pepper.

Before serving, slide the baked cheese on to a clean piece of kitchen roll and dab off the excess oil. Serve with the avocado, the quick tomato salsa and a big fistful of rocket.