These fries have a light, crisp outer shell with a lovely soft centre. Garnished with yoghurt, tangy pomegranate molasses, mint and chilli, they’re a modern, delicious take on regular fries.
INGREDIENTS
2 x 200-gram blocks haloumi, cut into fat fingers
1-2 eggs, lightly beaten
dukkah for sprinkling
vegetable oil for cooking
To serve
thick plain yoghurt
pomegranate molasses
fresh mint
1 long red chilli, finely chopped
METHOD
Thoroughly pat the haloumi dry with kitchen towels.
Holding the haloumi by the ends, dip in the egg, letting the excess drip off.
Sprinkle the dukkah on a large plate. Add the haloumi fingers and turn to coat – don’t try to get them totally covered; bare patches are fine.
Heat a good film of oil in a large sauté pan over a medium-low heat. Add the haloumi and cook until golden on both sides. Drain on kitchen towels.
To serve: Put the fries on a serving platter and top with yoghurt, a drizzle of pomegranate molasses then the mint and chilli. Serve immediately while hot. Makes about 16
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latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.