Spicy Halloumi Fries with Chilli Jam and Yogurt Dip

Ingredients - serves 2

100g natural light yogurt (we used Yeo valley)

200g Halloumi

1 tspn of chopped fresh coriander

2 tspn of chopped fresh mint

Pinch of chilli flakes

1/2 tspn of cumin seeds

1/4 tspn turmeric

8ml rapeseed or olive oil

30g Nandos chilli jam

Optional garnish - lambs lettuce & pomegranate seeds

Method

Add the oil and cumin seeds to a hot pan and cook for a few minutes. Slice the cheese up into chip size strips. Add this to the oil and sprinkle the chilli flakes and turmeric. Cook for around 4-6 minutes turning as you go.

For the yogurt dip simply mix the mint and coriander into the yogurt. The longer you leave this the better to allow the flavours to infuse.

When the cheese is a nice golden brown colour transfer to a dish, garnish with lambs lettuce, pomegranate seeds and drizzle over the chilli jam. Serve with the yogurt dip!