Course Appetizer, Main Course, Salad, Side Dish, Snack
Cuisine American, British, Greek
Servings 4
Ingredients
Salad
2headschicorybroken into leaves, core removed and large leaves halved
½headfennelfinely sliced
3½oz (100 g)cucumberthinly sliced on an angle, then halved
leaves from 3 sprigs of minttorn if large
2tbspextra-virgin olive oil
2tbsplemon juice
1pinchsalt
3tbsppomegranate seeds
Dressing
4tbspGreek-style yogurt
1tspextra-virgin olive oil
1tbspfreshly squeezed lemon juice
1pinchunwaxed lemon zest
1small clove of garliccrushed
1generous pinchsalt
Halloumi Fries
vegetable oilfor cooking
4tbspplain flour
1tspeach ground cumin and paprika
freshly ground black pepper
28oz (225 g) blockshalloumicut into 1cm (1⁄2in) fingers
Instructions
Place all the salad ingredients, except the pomegranate seeds, in a large mixing bowl and toss to coat everything in the olive oil, lemon and salt. Set aside.
Stir the sauce ingredients together in a bowl.
Pour a 1cm (1⁄2 in) depth of cooking oil into a wide frying pan set over medium heat. Place the flour and spices in a bowl and gently toss the halloumi fingers in the mixture to coat. Carefully place the halloumi in the hot oil, arranging the fingers in a single layer – you may need to work in batches. After a minute or two, the fries will be golden on the bottom. Use tongs to turn each one and cook the other sides – you may need to turn any thicker pieces more than once to cook the sides, too. Once golden all over, remove from the heat and drain on a plate lined with kitchen paper or a clean tea towel.
Divide the salad among 4 plates and arrange the halloumi fries on top. You can either serve the sauce on the side, for dipping, or spoon it over. Scatter the pomegranate seeds over each plate just before serving.