| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 188 |
| Fat | 7g |
| Saturates | 1g |
| Protein | 11g |
| Carbs | 20g |
| Sugars | 2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFSlice the halloumi horizontally through the centre to create two thin rectangular steaks. Chop the kataifi pastry into small strands and spread out on a flat plate. Whisk the egg in a bowl. Dip the halloumi steaks into the egg then shake off the excess. Coat the halloumi in the chopped kataifi ensuring the halloumi is fully covered. Sprinkle over the sesame seeds.
Heat the oil to 180°C. Line a cooling rack with paper towels.
Once the oil is hot, carefully add the coated halloumi and fry for 3 minutes per side, until golden and crispy. Remove from the pan and drain on the paper towels. Collect any remaining floating kataifi strands and sesame seeds from the oil and place on kitchen paper towels, to use as a topping for extra crunch.
Finely chop the mint leaves and place in a bowl. Juice the lemon into the bowl and add the yoghurt, salt and pepper. Mix until fully combined.
Serve the crispy kataifi-crusted halloumi with the mint-yoghurt dip.
