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HALLOUMI FRIES WITH POMEGRANATE, SPRING ONION AND CORIANDER

Updated: Feb 6



SERVES 3-4 | PREPARATION TIME: 10 MINUTES | COOKING TIME: 10 MINUTES

If you’ve ever had the famous halloumi fries at The Crown Inn, Broughton, you’ll know exactly how delicious they are, and here’s the recipe straight from the head chef himself, Mark Frith. Remember to use only the best Cyprus Village halloumi cheese for full flavour! INGREDIENTS 250g Cyprus Village halloumi cheese

Gram (chickpea) flour or cornflour

1 pomegranate

A few spring onions

Fresh coriander

1 lemon, juiced

100ml mayonnaise

Pomegranate molasses METHOD Cut the block of halloumi into chip-sized fingers, then shake enough flour to dust all the halloumi into a tray. Roll the fingers in the flour until thoroughly coated.

To prepare the garnish, deseed the pomegranate by halving it, holding one half cut side down in your hand with your fingers slightly spread, then firmly tapping the fruit over a bowl until all the seeds have fallen out. Wash the spring onions, then slice on the diagonal. Roughly chop the fresh coriander. Stir some of the lemon juice into the mayonnaise and taste to see whether you are happy with the flavour. Add more lemon juice or a little water until the mixture is a salad dressing consistency.

Once everything is ready, heat a deep fat fryer to 180°c. Alternatively, use a large saucepan half filled with oil, but please only do this if you have a thermometer.

Shake the excess flour off the halloumi fingers, then carefully place them into the hot oil. Move them around gently until golden brown, and don’t take your eyes off them as they can darken fast. When the fries are ready, transfer them onto a tray lined with kitchen paper to drain off the oil and help them stay crisp.

To plate the halloumi fries, arrange them mostly in one layer so everything gets an even helping of toppings. Drizzle over some pomegranate molasses (if you don’t have any or prefer not to use it, balsamic vinegar can be used here instead) then sprinkle the halloumi fries with the pomegranate seeds and spring onion. Finish with the lemon mayonnaise and a scattering of fresh coriander.

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