Delicious crispy halloumi in a buttermilk coating served with a garlic yogurt dip and topped with pomegranate seeds, black sesame seeds and fresh parsley. Delicious as a side side or starter.
Ingredients
2 blocks of halloumi
Black sesame seeds
Pomegranate seeds
Fresh parsley or mint
Olive oil
Buttermilk Coating
300ml buttermilk
1 tsp smoked paprika
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp dried thyme
1/4 tsp salt
1/4 tsp black pepper
Flour Coating
100g self raising flour
1 tsp smoked paprika
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp dried thyme
1/4 tsp salt
1/4 tsp black pepper
Garlic Yoghurt Dip
1 tsp garlic purée or 1 finely grated garlic clove
small squeeze of fresh lemon juice
3 tbsp natural yogurt
1 tsp dried parsley
salt and cracked black pepper
Method
- Mix the yogurt with the minced garlic, lemon juice and parsley and set aside
- In a large bowl mix the herbs and seasoning into the buttermilk
- In another bowl, stir the herbs and seasoning into the self raising flour
- Roll the halloumi slices into the buttermilk mixture and then roll them into the flour mixture until they are evenly coated
- Heat the oil on a high heat in a shallow cast iron casserole
- Working in two batches, carefully add the halloumi into the oil and cook for a couple of minutes each side
- Once they are crispy and golden, remove the halloumi from the oil and drain them on kitchen paper
- Sprinkle over the fresh parsley, pomegranate seeds and black sesame seeds
- Serve with the garlic yogurt for dipping
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