Ingredients

• 2 x 225g packs halloumi, cut into fingers
• 1 large free-range egg, beaten
• 75g fine semolina or polenta
• ¾ tsp dried mint
• 1 tsp dried oregano
• 1 tsp sumac
• 1 tbsp black and white sesame seeds
• Vegetable oil for frying
• Clear honey for drizzling
• Small handful fresh mint, leaves picked and chopped (optional)
• 200g natural yogurt
• 2 tbsp pomegranate molasses
• 1 lemon, cut into wedges

Method

1. Heat the oven to 120°C/100°C fan/ gas ½. Toss the halloumi in the beaten egg to coat, then in the semolina or polenta. The layout on a baking sheet lined with non-stick baking paper until ready to fry (see Make Ahead).
2. Mix the dried mint, dried oregano, sumac and sesame seeds with a little freshly ground black pepper and set aside.
3. Pour about 2cm oil into a large, deep heavy-based frying pan. Put on medium-high heat and, once the oil has started to shimmer, carefully fry the halloumi, in batches, for 1 minute on each side or until golden. Keep each batch warm on a baking tray in the oven, loosely covered with foil.
4. To serve, pile up the fries on a board or serving plate (or serve them on the baking tray), drizzle with honey, sprinkle with the dried herb mix and the mint (if using), then add a generous drizzle of the yogurt and pomegranate molasses. Tuck in a few lemon wedges to squeeze. Eat straight away.

Credit: https://www.deliciousmagazine.co.uk/recipes/halloumi-fries-with-honey-and-sesame/