Makes

6

Servings

Prep Time

5

Minutes

Cook time

5

Minutes

Ingredients

  • 2 tablespoon flour
  • 2 tablespoon za’atar seasoning
  • 2 tablespoon Frank’s RedHot® Original Cayenne Pepper Sauce
  • 150 grams natural yoghurt
  • 2 x 250 grams blocks halloumi, , cut into thick slices
  • Oil for deep frying
  • 1 teaspoon fresh mint,, chopped
  • 1 tablespoon Pomegranate seeds to garnish

directions

  1. Combine the flour and Zaatar in a shallow bowl. Stir half the Frank’s RedHot® Original Cayenne Pepper Sauce into the yogurt and set aside.
  2. Lay the halloumi on kitchen paper to dry. Brush each chip with Frank's RedHot® Original Cayenne Pepper Sauce, then coat in the flour mixture.
  3. Heat the oil to 180°C (350°F), add the chips in 2 batches and cook for 2 minutes, turning once until golden. Drain on kitchen paper.
  4. Serve the chips, scattered with the mint and pomegranate seeds, with the yogurt for dipping.