1 tsp salt
1 tsp pepper
1 tsp black lime powder
2 tsp smoked paprika
100g plain flour
350g halloumi cut into chips
Sunflower oil to fry
Salsa or aioli to dip
In a shallow bowl, stir salt, pepper, black lime powder and smoked paprika into the flour until evenly mixed.
Roll halloumi sticks in the flour mixture to coat.
In a frying pan, heat a shallow layer of oil (approx. half the width of halloumi sticks) on a medium heat. Fry the coated halloumi a few at a time for 2-3 minutes, turning once, until they are crispy and golden on all sides. Place cooked halloumi fries on paper towel and repeat with the rest of the halloumi.
Serve with your favourite dip.
100g halloumi sliced into thin slabs
Mixed leafy salad
Cherry tomatoes, halved
Red grapes, halved
Yellow pepper cut into sticks
Salad dressing (e.g. olive oil, balsamic vinegar & honey)
Gently fry halloumi slices in a frying pan without oil.
Sprinkle fried halloumi, tomatoes, radishes, grapes and peppers over a bed of salad leaves on a plate.
Drizzle with salad dressing.
“Pigs” in Blankets
1 medium-large aubergine sliced thinly lengthways
300g halloumi cut into chips roughly as long as the width of the aubergine (you will need the same number of chips as aubergine slices)
Sweet chilli sauce
Chopped parsley to sprinkle
Brush aubergine slices with oil on both sides. Gently fry slices on a low-medium heat a few at a time in a skillet or frying pan, turning once while cooking.
Lay a cooked slice of aubergine on a chopping board. Spread a thin layer of tomato puree over the slice with a knife. Place a halloumi chip across the width of the aubergine slice at the wider end of the slice. Lift the edge of the aubergine over the halloumi chip and roll the halloumi inside the aubergine until the thin end of the slice is underneath the roll. Repeat with all the halloumi chips and aubergine slices.
Place the rolls in a baking tray positioning the ends of the aubergine slices underneath. Bake at 200ºC (gas mark 6) for 25 minutes or until you see the ends of the halloumi start to brown.
Transfer “Pigs” in blankets to a plate. Drizzle with sweet chilli sauce and sprinkle with chopped parsley.