Crunchy black pepper halloumi dip sticks with harissa hummus

Before I tested this recipe I had not had the privilege of cooking halloumi. I’d eaten it many times, but never felt the urge to give it a go at home. Halloumi is an eccentric-textured-and-tasting cheese which is very salty on the palate. It prefers, unlike its cheesy counterparts, to be pan-fried and grilled as it holds itself together very well once cooked.

 Time from start to finish: 15 minutes Serves: 4 Equipment: Colander, blender or food processor, large frying pan, plate 

Hummus 400g tin of chickpeas

1 garlic clove

 100g half-or full-fat crème fraîche

 1–4 tbsp harissa paste (easy to find at the supermarket)

 Drizzle of extra virgin olive oil (optional) 


Sunflower oil 

50g plain flour

 2 × 250g blocks of halloumi cheese 

1 lime Small handful of fresh coriander 

Salt and freshly ground black pepper

 + First, make the hummus. Drain and rinse the chickpeas, peel the garlic and add both to a blender or food processor. Add the crème fraîche and enough harissa paste to taste (depending on how hot you like it). Blitz until smooth, season to taste with salt and pepper and add a drizzle of oil if you think it needs it. Then spoon it into a serving bowl and set aside. 

+ Next, prepare the halloumi. Put three big glugs of oil in a large frying pan over a medium heat. Put the flour, salt and pepper on a plate and set aside. Cut the halloumi into thick sticks and then dip the halloumi in making sure it’s all covered. Cool the halloumi for 4-5 minutes until all sides are cooked and golden brown. Remove the halloumi and place in to kitchen towel to drain. Squeeze over the lime juice and serve with the coriander on the top.
Big love

Lorraine xxx 


1 Comment

  1. Mairi-a
    8th April 2019 / 7:17 am

    It also loves to be part of a bechamel sauce, grated, also on gratin courgette fritters, Greek Cypriot 🇨🇾 lemon pasta with loads of grated halloumi +dried mint mix ‘ tiropita , it becomes subtle and aromatic in pastitsio -moussaka , it’s Cypriot , with its artisanal roots going back in time…millennia… here in Cyprus it’s reveared ,made in villages,traditionally with ewes and goats milk, the animals feeding of the herbaceous fauna,wild thymes oregano mints bay etc ,vegetation NOT squidgy when freshly made, but melt in the mouth aromatic soft , with fresh mint in between its little pocket when folded .

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