Halloumi Fries

Recipe by
Will Studd




  • 500 g Aphrodite Halloumi, 2 blocks, cut into thick-cut fries
  • ¼ cup fresh mint, chopped
  • 1 lemon, sliced into 4 lemon wedges, save zest
  • 1 tbsp Simon Johnson Harissa Paste
  • 75 g plain flour
  • Pons Green Extra Virgin Olive Oil, for frying
  • 170 g Shaw River Buffalo Milk Yoghurt


  1. Mix the yogurt with the lemon zest, then swirl through the harissa.
  2. On a plate, add the flour, then roll the halloumi in the mixture so that it’s evenly coated.
  3. Heat oil in a shallow heavy - bottomed pan to 180°C.
  4. Working in batches, deep fry the halloumi chips until golden (approx. 2–3 minutes; be careful as hot oil will spit).
  5. Sprinkle over the mint and serve with lemon wedges & spicy yogurt for dipping.
  6. Serve immediately.

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