Halloumi fries with tabbouleh

These fries would also be delicious as a starter served with a spicy tomato salsa.

SERVES 4 PREP 30min COOK about 25min

• 1 litre sunflower oil

• 100g plain flour

• 1tbsp za’atar

• 2 x 250g packs halloumi, cut into finger-sized sticks FOR THE TABBOULEH

• 100g 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 natural yogurt

• 1tbsp tahini

• Juice ½ lemon

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

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

3 Working in batches, carefully put the coated halloumi into the hot oil. Cook for 5-6min, carefully moving occasionally to prevent them sticking, until

golden brown. Transfer to a plate lined with kitchen paper and cook the remaining halloumi sticks.

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

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

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

PER SERVING: CALS 813; FAT 53G; SAT FAT 24G; CARBS 45G