Halloumi Wraps With Crunchy Zaatar Chips Recipes

HALLOUMI FLATBREADS

Steps:

• Toast the pumpkin seeds with the cumin seeds in a large frying pan until they begin to pop and smell fragrant, then transfer to a large bowl. Add the cabbage, peppers and vinegar, and season well. Mix thoroughly and set aside.
• Heat oven to low and put the bread in to warm through. Using the pan you used to toast the seeds, fry the halloumi with the olive oil in batches for 3 mins each side until crispy and golden. Transfer to the oven to keep warm.
• Spread a layer of hummus on each flatbread and top with a handful of slaw, halloumi and rocket to serve.

HALLOUMI FRIES

Steps:

• Mix the yogurt with the lemon zest and some seasoning, then swirl through the harissa so that you have pockets of hot and cool in the dip.
• On a plate, stir the za'atar into the flour, then roll the halloumi in the mixture so that it's evenly coated. Heat the oil in a shallow, heavy-bottomed pan or casserole dish until 180C on a cooking thermometer, or a piece of bread browns in 20 secs. Working in batches, carefully lower the halloumi into the oil and cook for 2 mins until crisp and golden, then drain on kitchen paper.
• Sprinkle over the mint and za'atar, and serve with the lemon wedges and the spicy yogurt for dipping.