Cooking show host and food writer Jo Pratt has a new collection of vegetarian recipes out that will revitalize your repertoire and impress your dining guests. From the traditional to the brand-new, there’s a recipe in here for every lover of vegetables at the table. These halloumi fries may make you ditch traditional cheese fries forever — snackers beware!
If you’ve never tried halloumi fries before, then you have to give these a go. Something incredible happens to the cheese when coated in flour and deep-fried: they become very moreish. I know that deep-fried cheese may not be the healthiest recipe, but when served with this crunchy chopped salad you can ease your conscience at least a little bit.
Flexible: Add a batch of sardine ‘fries’ to the halloumi. Dust 8 cleaned and deheaded sardines in the seasoned flour mixture and deep fry in the hot oil for 2–3 minutes until golden.
- sunflower oil, for deep frying
- 13 ounces halloumi cheese
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon sumac
- 1 pita bread
- extra virgin olive oil
- 1/2 head lettuce
- 3 ripe tomatoes
- 1/4 cucumber, halved and seeds removed
- 2 1/2 ounces radishes, halved or quartered
- 3 spring onions, chopped
- small bunch parsley, chopped
- small bunch mint, chopped
- juice of 1/2 lemon
- 2 tablespoons pomegranate seeds
- 1 tablespoon pomegranate molasses
- 4 tablespoons plain yogurt
- Flaked sea salt and freshly ground black pepper
For the halloumi
Heat the oven to 400ºF. Brush the pita or flatbread with a little olive oil and bake for about 15 minutes until golden and crisp. Cool slightly, then break into small pieces.
Cut the lettuce, tomatoes and cucumber into small irregular chunks and put into a bowl with the radish, spring onions, parsley and mint. Toss with the lemon juice, a good glug of extra virgin olive oil and season with salt and pepper. Set aside while you make the halloumi fries.
Heat a pan or deep fat fryer no more than one-third full of sunflower oil to 350ºF. It will be hot enough when a small piece of bread dropped into it turns golden within 30 seconds.
While the oil is heating, cut the halloumi into fry shapes. Combine the flour and paprika and toss the halloumi in it to coat. Fry in batches for a couple of minutes until golden. Drain on kitchen paper, serve onto plates and sprinkle with the sumac.
Toss the baked pita into the fattoush and finish by scattering over the pomegranate seeds and drizzling with the pomegranate molasses and natural yogurt.