- 170g plain Greek yoghurt
- 1 lemon, zested, then cut into wedges
- 1 tbsp harissa
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tbsp sumac
- 75g plain flour
- 2 x 200g blocks Mt Athos Haloumi
- olive oil
- handful of mint leaves, torn
- In a dip bowl, make a dip by mixing the yoghurt and lemon zest together, then swirling in the harissa, without over mixing.
- In another bowl, stir together the oregano, thyme, sumac and flour until well combined. Transfer to a plate.
- Slice the haloumi into strips and roll in the herb and flour mixture until evenly coated.
- Heat the oil in a shallow heavy bottomed frying pan until it reaches 180°C. The oil should be deep enough to cover the haloumi strips.
- Carefully lower the haloumi into the oil in batches, so as not to overcrowd the pan and cook for 2 minutes until crisp.
- Remove from the oil and drain on paper towel. Repeat with each batch until all the haloumi has been cooked.
- To serve, place the haloumi fries onto a serving plate and sprinkle with mint. Arrange lemon wedges for squeezing and serve with the dip.