AuthorGeo FoodsCategoryFast FoodIngredients
Preparation
Cut the halloumi into fingers, drizzle with a little sunflower oil, then toss in a bowl with the polenta combined with the za’atar spice mix until well coated. Heat the oil in a saucepan. When hot, shallow fry the halloumi pieces until the polenta turns crisp and the cheese becomes soft and oozy, turning when one side is golden. Serve with a drizzle of Greek yogurt and sprinkle with pomegranate seeds and chopped fresh coriander, with sweet chilli sauce for dipping.
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· 250 g halloumi · Sunflower oil · 4 tablespoons polenta · 1 teaspoon za’atar spice mix · Drizzle of Greek yogurt · Pomegranate seeds · Chopped fresh coriander · Sweet chilli sauceDirections
1Cut the halloumi into fingers, drizzle with a little sunflower oil, then toss in a bowl with the polenta combined with the za’atar spice mix until well coated. Heat the oil in a saucepan. When hot, shallow fry the halloumi pieces until the polenta turns crisp and the cheese becomes soft and oozy, turning when one side is golden. Serve with a drizzle of Greek yogurt and sprinkle with pomegranate seeds and chopped fresh coriander, with sweet chilli sauce for dipping.
Ingredients
Directions
Cut the halloumi into fingers, drizzle with a little sunflower oil, then toss in a bowl with the polenta combined with the za’atar spice mix until well coated. Heat the oil in a saucepan. When hot, shallow fry the halloumi pieces until the polenta turns crisp and the cheese becomes soft and oozy, turning when one side is golden. Serve with a drizzle of Greek yogurt and sprinkle with pomegranate seeds and chopped fresh coriander, with sweet chilli sauce for dipping.