Coated in sesame seeds and served with soured cream, honey and fresh pomegranate – what’s not to love?

Serves 2

4 tbsp plain flour
1 tsp sesame seeds
1 x 250g pack of halloumi cut into chunky chip ‘fries’
Vegetable oil for deep frying
1 tsp honey
Seeds of 1⁄2 a pomegranate
Bunch of flat-leaf parsley
4 tbsp soured cream

1 In a bowl, combine the flour and sesame seeds. Coat the halloumi fries in the mixture until covered.
2 Place a small, heavy-based pan over a medium-high heat and pour in 2–3cm of vegetable oil. Test to see if the oil is ready by dropping a small piece of halloumi into the pan – it should immediately start sizzling.
3 Carefully place a few halloumi fries in the pan and fry for a couple of minutes on each side until crunchy and golden. You’ll needtodothisinbatchesof4or5soas not to overcrowd the pan. Using a slotted spoon, carefully remove the fries and drain on kitchen paper.
4 Drizzle the fries with honey, scatter with pomegranate and parsley and serve with a dollop of soured cream on the side.

From Milly’s Real Food by Nicola Millbank (HarperCollins)