Recipe and photo by Dish Magazine
Using Alexandra’s Dukkah
2 x 200g packets Halloumi, cut into fingers
1-2 eggs, lightly beaten
3-4 Tbsp Alexandra's Dukkah (any flavour will work well - if you want slightly spicy fries, use Piquant).
Vegetable oil for cooking
Thick plain yoghurt (or coconut/almond yoghurt)
1 long red chilli, finely chopped
Dry the halloumi fingers with paper towels and dip them in the egg, letting the excess drip off
Sprinkle the dukkah on a large plate, add the halloumi and turn to coat (bare patches are okay)
Heat a layer of oil in a large sautè pan over a medium-low heat
Add the halloumi and cook until golden on both sides. Drain on paper towels
Place the fries on a serving platter and top with yoghurt, drizzle with pomegranate molasses then the mint and chilli. Serve immediately while hot and fresh.
Serves roughly 16 fingers
Recipe and photography by Dish Magazine: https://dish.co.nz/recipes/haloumi-dukkah-fries-yoghurt-and-pomegranate-molasses