2 x 200-gram blocks haloumi, cut into fat fingers
1-2 eggs, lightly beaten
dukkah for sprinkling
vegetable oil for cooking
thick plain yoghurt
1 long red chilli, finely chopped
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