Have you tried… Halloumi fries?

The salty cheese from Cyprus has become far more than a BBQ staple. Now we cook it all year round in salads, burgers, wraps – and, this month, deep-fried as chips.

Halloumi fries with spicy yogurt dip

Serves 6 Prep 10 mins Cook 10 mins £1.21 a portion 406 kcals, 29g fat, 16g sat. fat, 3g sugar 170g pot Greek yogurt 1 lemon, zested, cut into wedges 1 tbsp rose harissa 3 tbsp za’atar, plus extra for sprinkling 75g plain flour 2 x 250g blocks halloumi, cut into fries oil, for frying handful mint, leaves torn 1 Mix the yogurt with the lemon zest and some seasoning, then swirl through the harissa so that you have pockets of hot and cool in the dip.

2 On a plate, stir the za’atar into the flour, then roll the halloumi in the mixture so that it’s evenly coated. Heat the oil in a shallow, heavybottomed pan or casserole dish until about 180C on a cooking thermometer, or a piece of bread browns in 20 secs. Working in batches, carefully lower the halloumi into the oil and cook for 2 mins until crisp, then drain on kitchen paper.

3 Sprinkle over the mint and za’atar. Serve with the lemon and spicy yogurt for dipping.