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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)

Halloumi

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 on a plate, season with a little pepper and set aside. Cut the halloumi into thick sticks. I cut each block into quarters lengthways and then lay each piece on its side and cut it in half again to give eight big chunky chips. Toss them in the flour so they are well covered, then gently lower them into the hot oil and fry for 4–5 minutes, turning regularly with tongs, until golden brown all over.

+ Remove the halloumi from the pan and drain on kitchen paper for a minute. Then arrange on a large serving plate and squeeze the lime juice over. Sit the dip bowl on the plate beside the halloumi, pick and scatter the coriander leaves on top and serve. Halloumi really comes to life with these flavours.