The heat of the harissa is delicious with the saltiness of the halloumi and the zestiness 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 vegetarian. I sometimes sprinkle pomegranate seeds onto the harissa yogurt, which adds a little sweet note to this dish.
- 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.