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Halloumi Fries

Mozzarella sticks are over, you guys. I know, devastating! But hear me out, as I am about to replace them with the better fried cheese alternative.

A while back a friend who lives in the UK sent me a photo of her trip to Camden Market, where she picked up Oli Baba’s halloumi fries. Not being in a position to fly on a whim to the UK to try them myself, I made them. They turned out to be so simple that they have become a bit of a problematic addiction. So despite my best intentions to do yoga daily and blog about restorative grain bowls, I find myself here. But hey, they have pomegranate seeds over them, thats one serving of fruit down for the day, right?…..right?

I blame you Robyn, what have you done.


Halloumi fries

Dusted with sumac and drizzled with spiced yogurt

serves 2 as a snack (or 1, no judgements)


320g Halloumi

1L canola oil

1/2 teaspoon sumac (feel free to use more)

Squeeze of lemon juice (optional)

3 Tablespoons pomegranate seeds

Sprig of coriander

2 Tablespoons yogurt


Cut the haloumi into 1cm fingers as if you were making chips. Lightly pat these with a paper towel to remove excess moisture.

Mix your yogurt with some lemon to taste (save some for the fries at the end) and season with salt and pepper. Pick your coriander from the stems.

**Trust me here, throwing wet halloumi into hot oil is going cause them to spit and decorate your ceiling (and potentially arms and face) with hot oil.

Place a deep pot over a medium high heat and heat your oil to 180C. You can test the oil by dropping in a bit of bread. If the oil sizzles and the bread browns you good to go.

Fry the halloumi in batches until golden, before draining on some paper towel to remove excess oil. Toss the fries into a bowl and sprinkle over the sumac, and salt and pepper. Finish with a squeeze of lemon and toss them to combine.

Plate the fries and drizzle over the yogurt. To finish scatter over the coriander and pomegranate seeds. Eat straight away.



Sumac freaking you out or you don’t have any at hand. Here are a few ideas!

Fry the halloumi as above:

  • finish with a drizzle of honey, a squeeze of lemon and maybe even some pistachio nuts for a nod to greek saganaki cheese
  • scatter over peanuts and coriander and drizzle over sriracha for Thai style (add lime if you keen, mmmmmmmm……)
  • Serve with sour cream and salsa for a Mexican vibe



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