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Prep 25 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
For the fries
  • Sunflower oil for deep frying
  • 375 g halloumi cheese
  • 2 tbsps plain flour
  • 1 tsp paprika
  • ½ tsp sumac
For the fattoush
  • 1 pitta bread
  • extra virgin olive oil
  • ½ cos lettuce
  • 3 ripe tomatoes
  • ¼ cucumber, halved and seeds removed
  • 75 g radishes, quartered
  • 3 spring onions, chopped
  • 1 small bunch parsley, chopped
  • 1 small bunch mint , chopped
  • ½ juice of a lemon
  • 2 tbsps pomegranate seeds
  • 1 tbsp pomegranate molasses
  • 4 tbsps natural yogurt
  • salt and black pepper
Halloumi Fries Halloumi Fries
Halloumi Fries
with fattoush

If you’ve never tried halloumi fries before, then you have to give these a go. Something incredible happens to the cheese when coated in flour and deep- fried: they become very moreish. I know that deep-fried cheese may not be the healthiest recipe, but when served with this crunchy chopped salad you can ease your conscience at least a little bit. 


Heat the oven to 200℃ . Brush the pitta or flatbread with a little olive oil and bake for about 15 minutes until golden and crisp. Cool slightly, then break into small pieces.


Cut the lettuce, tomatoes and cucumber into small irregular chunks and put into a bowl with the radish, spring onions, parsley and mint. Toss with the lemon juice, a good glug of extra virgin olive oil and season with salt and pepper. Set aside while you make the halloumi chips. 


Heat a pan or deep fat fryer no more than one-third full of sunflower oil to 180℃ . It will be hot enough when a small piece of bread dropped into it turns golden within 30 seconds. 


While the oil is heating, cut the halloumi into chip shapes.


Combine the flour and paprika and toss the halloumi in it to coat. Fry in batches for a couple of minutes until golden. Drain on kitchen paper, serve onto plates and sprinkle with the sumac. 


Toss the baked pitta into the fattoush and finish by scattering over the pomegranate seeds and drizzling with the pomegranate molasses and natural yoghurt. 

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.

Halloumi Fries
with fattoush

If you’ve never tried halloumi fries before, then you have to give these a go. Something incredible happens to the cheese when coated in flour and deep- fried: they become very moreish. I know that deep-fried cheese may not be the healthiest recipe, but when served with this crunchy chopped salad you can ease your conscience at least a little bit. 

Prep 25 minutes
Total 45 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
For the fries
  • Sunflower oil for deep frying
  • 375 g halloumi cheese
  • 2 tbsps plain flour
  • 1 tsp paprika
  • ½ tsp sumac
For the fattoush
  • 1 pitta bread
  • extra virgin olive oil
  • ½ cos lettuce
  • 3 ripe tomatoes
  • ¼ cucumber, halved and seeds removed
  • 75 g radishes, quartered
  • 3 spring onions, chopped
  • 1 small bunch parsley, chopped
  • 1 small bunch mint , chopped
  • ½ juice of a lemon
  • 2 tbsps pomegranate seeds
  • 1 tbsp pomegranate molasses
  • 4 tbsps natural yogurt
  • salt and black pepper

Heat the oven to 200℃ . Brush the pitta or flatbread with a little olive oil and bake for about 15 minutes until golden and crisp. Cool slightly, then break into small pieces.


Cut the lettuce, tomatoes and cucumber into small irregular chunks and put into a bowl with the radish, spring onions, parsley and mint. Toss with the lemon juice, a good glug of extra virgin olive oil and season with salt and pepper. Set aside while you make the halloumi chips. 


Heat a pan or deep fat fryer no more than one-third full of sunflower oil to 180℃ . It will be hot enough when a small piece of bread dropped into it turns golden within 30 seconds. 


While the oil is heating, cut the halloumi into chip shapes.


Combine the flour and paprika and toss the halloumi in it to coat. Fry in batches for a couple of minutes until golden. Drain on kitchen paper, serve onto plates and sprinkle with the sumac. 


Toss the baked pitta into the fattoush and finish by scattering over the pomegranate seeds and drizzling with the pomegranate molasses and natural yoghurt. 

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.