These fries have a light, crisp outer shell with a lovely soft centre. Garnished with yoghurt, tangy pomegranate molasses, mint and chilli, they’re a modern, delicious take on regular fries.
INGREDIENTS
2 x 200-gram blocks haloumi, cut into fat fingers
1-2 eggs, lightly beaten
dukkah for sprinkling
vegetable oil for cooking
To serve
thick plain yoghurt
pomegranate molasses
fresh mint
1 long red chilli, finely chopped
METHOD
Thoroughly pat the haloumi dry with kitchen towels.
Holding the haloumi by the ends, dip in the egg, letting the excess drip off.
Sprinkle the dukkah on a large plate. Add the haloumi fingers and turn to coat – don’t try to get them totally covered; bare patches are fine.
Heat a good film of oil in a large sauté pan over a medium-low heat. Add the haloumi and cook until golden on both sides. Drain on kitchen towels.
To serve: Put the fries on a serving platter and top with yoghurt, a drizzle of pomegranate molasses then the mint and chilli. Serve immediately while hot. Makes about 16
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.