Recipe | Halloumi Popcorn Bites

Photography by Catherine Frawley

Crispy, gooey, bite-sized treats. Dip in ketchup, tzatziki, plain yogurt or just enjoy on their own.

Serves 6

2 halloumi blocks, cubed

2 eggs, beaten

75g panko breadcrumbs

40g parmesan, grated

½ tsp paprika

3 tbsp sesame seeds

Olive oil

To garnish:

Pomegranate seeds

Fresh parsley

1 Preheat the oven to 200C/Fan 180C/Gas 6, and line two baking sheets with baking paper then set aside.

2 Set your bowls up in order – beaten eggs, panko breadcrumbs, grated parmesan with the paprika and

a twist of black pepper mixed in, and finally, a bowl of sesame seeds.

3 Roll each halloumi cube in the egg, then the breadcrumbs, then the parmesan, followed by the sesame seeds. Place on the baking sheet and continue until all the halloumi is used.

4 Drizzle with olive oil, then bake for 10 mins, turn each cube and bake for a further 10 mins. Serve with a garnish of pomegranate seeds and parsley.

This is just one of the recipes from our feature, ‘Setting The Scene’ - a menu for a film night held in your garden. It also includes recipes for Veggie Dolmades, Chicken Gyros, Greek Salad, Portokalopita Cake and Greek Mojitos.

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Recipe | Halloumi fries

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)  

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