Ingredients
- 170g pot Greek yogurt
- 1 lemon, zested, then cut into wedges for squeezing
- 1 tbsp rose harissa
- 3 tbsp za'atar, plus extra for sprinkling
- 75g plain flour
- 2 x 250g blocks halloumi, cut into fries
- oil, for frying
- handful mint, leaves torn
Personal Notes
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