- 1 tablespoon harissa paste
- 6 ounces Greek yogurt
- 1 tablespoon pomegranate seeds (optional)
- 2 (9 ounce) blocks halloumi cheese
- 3 tablespoons za’atar, plus extra for sprinkling
- 2 tablespoons gluten-free all-purpose flour
- Vegetable oil, for frying
To make the dip, mix the harissa with the yogurt. Sprinkle with pomegranate seeds, if using, and set aside.
For the fries, fill a deep-sided pan or wok with 2 inches oil and heat to 325°F. (Use a thermometer to keep the temperature constant.)
Cut each block of halloumi into 12 chunky fries, so you have 24 in total. Mix the za’atar with the flour in a wide, shallow bowl, then toss the halloumi pieces into the mixture.
Lower the fries into the hot oil with a slotted spoon and fry in batches for 2 to 3 minutes, until golden. Lift onto paper towels to absorb any excess oil, then transfer to a warm serving plate. Sprinkle with a little extra za’atar and serve with the harissa dip.
About this recipe
“The heat of the harissa (which you can find in most supermarkets) goes so well with the saltiness of the halloumi and the flavor of the za’atar. I tend to eat halloumi quite a lot, as it has the sort of meaty, chewy texture I sometimes crave when I am being a part-time veggie. I sometimes sprinkle pomegranate seeds onto the harissa yogurt, which adds a little sweet note to this dish.” – Caroline Byron
Recipes and images used with permission from Gluten Free, Naturally by Caroline Byron, photography by Clare Winfield. Published by Kyle Books.