Halloumi Fries with Yoghurt & Mint

📝 Ingredients

• 225 g halloumi (1 pack)
• 2 tbsp cornflour (16 g)
• 1 tsp sweet paprika
• 2 tsp olive oil
• 150 g 2% Greek yoghurt
• 10 g fresh mint
• ½ lemon (for the juice)
• 2 tsp honey
• Black pepper

🍴 Utensils

• Baking sheet
• Baking paper
• Shallow bowl
• Kitchen tongs
• Bowl
• Knife

📖 Steps

1. Preheat the oven to 220 °C (200 °C fan) and line the baking tray with baking paper. Drain the halloumi and pat it thoroughly dry with kitchen paper: without moisture, the coating sticks and crisps up.
2. Cut the halloumi into sticks about 1.5 cm thick (around a dozen). In the shallow bowl, mix the cornflour, paprika and a grind of pepper, without salt: halloumi is already quite salty.
3. Roll each stick in this mixture, pressing lightly to coat it on all sides, then tap off the excess. Place them on the tray 2 cm apart and drizzle with olive oil.
4. Bake for 15 to 18 min near the top of the oven, turning them halfway through with the tongs, until golden and crispy at the edges. They should stay soft in the middle without collapsing.
5. While they bake, finely shred the mint leaves. In the bowl, mix the Greek yoghurt, mint, the juice of the half lemon and a grind of pepper until you have a smooth dip. Keep in the fridge.
6. Take the halloumi fries out and let them rest on the tray for 2 min to firm up, then plate them and drizzle with honey. Serve straight away with the dip: halloumi turns rubbery as it cools.