Halloumi Fingers

These crispy halloumi fingers are the perfect beer snack – golden on the outside, soft and squeaky in the middle. You can serve them with a simple salad for a bigger meal, but they really shine as a snack. Add a handful of cherry tomatoes on the side for a burst of sweet-acid freshness to balance the richness.

Serves: 2-3 as a filling snack but up to 8 as part of a bigger grazing table.

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Ingredients

• 200g halloumi
• ¼ cup rice flour or cornflour
• Dukkah or other BBQ seasoning
• Oil for frying
• Cherry tomatoes for serving

Instructions

1. Cut the halloumi into fingers. It helps frying if each side is the same size so slice the block in half lengthways if its thick.
2. Heat oil in a fry pan.
3. Dredge the fingers in flour then fry each side until golden. Do one side then rotate them all to do the next until all 4 sides have been fried. It won’t be possible to do the ends but they will cook anyway by the 4th turn.
4. Wash the tomatoes and place in a separate bowl
5. Make a stack of the halloumi sticks on a platter and serve with dukkah and tomatoes.