Halloumi Fries and Tabbouleh

Introducing halloumi fries! These are so moreish you might not want to share… We’ve served them with a tabbouleh salad and yogurt dip, but they would also work perfectly as party finger food.

Hands-on time 30min. Cooking time about 25min. Serves 4

* 1 litre (1¾ pint) sunflower oil * 100g (3½oz) plain flour * 1tbsp za’atar * 2 x 250g packs halloumi, cut into finger-sized sticks for the tabbouleh * 100g (3½oz) bulgur wheat * 3tbsp olive oil * Juice 1½ lemons * Large handful flat-leaf parsley, chopped * Small handful mint, chopped * 3 tomatoes, deseeded and finely diced * 1 cucumber, deseeded and finely diced * 4 spring onions, finely sliced

* Pomegranate seeds, to garnish for the yogurt dip * 100g (3½oz) natural yogurt * 1tbsp tahini * Juice ½ lemon

1 To start the tabbouleh, in a medium pan, bring the bulgur wheat and 200ml (7fl oz) water to the boil. Cover and simmer for 8-10min, then take off heat and leave covered until needed.

2 Heat 1 litre (1¾ pint) sunflower oil in a high-sided pan to 180°C (356°F). Meanwhile, mix the flour with the za’atar and some freshly ground black pepper. Toss halloumi sticks in this mixture to coat well.

3 Working in batches, carefully drop the coated halloumi into the hot oil. Cook for 5-6min, carefully stirring occasionally to prevent them from sticking, until golden brown. Transfer to a plate lined with kitchen paper and cook the remaining halloumi sticks.

4 Meanwhile, transfer the bulgur wheat to a serving bowl and mix through the 3tbsp olive oil and lemon juice, and then the herbs, tomatoes, cucumber and spring onions. Check the seasoning and scatter over the pomegranate seeds.

5 Mix yogurt dip ingredients, sprinkle with freshly ground black pepper and serve with tabbouleh and halloumi fries.

PER SERVING 813cals, 38g protein, 53g fat (24g saturates), 45g carbs (7g total sugars), 5g fibre

GET AHEAD Make tabbouleh salad a day ahead. Cover and chill. Bring up to room temperature before serving.