Haloumi Dukkah Fries with Yoghurt and Pomegranate Molasses
Photography by Josh.

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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Issue #103
Winter is on its way but rather than batten down the hatches, we're ready to have some fun with the latest issue of dish! Get your soup bowls out, we've got all the soul warming deliciousness you can handle, plus outrageously good toasties for a cheesy bit of fun on the side. Next, it's time to hit the road with an epic escape to Black Barn Retreat and some classic comfort food. Back home, there's plenty of sumptuous bakes to tempt you with and even more to tempt your guests in our latest Dinner for Six section. And be prepared for time to really fly by when you're having fun with our Food Fast section!