Crispy fried halloumi

Method

1. To make the fried halloumi, mix the flour, za’atar and garlic powder in a shallow bowl or on a plate. Cut the halloumi into 12 fat fingers, then toss in the flour mixture.
2. Heat enough oil to cover the base of a large frying pan over a medium-high heat. Working in batches, fry the halloumi fingers for 1-2 minutes on each side or until crisp and golden. Remove with a slotted spoon and drain on kitchen paper. Dust with the sumac.
3. Serve immediately, drizzled with honey, with the peaches/figs on the side and some lemon wedges for squeezing.

These recipes are from The Greek Vegetarian Cookbook by Heather Thomas (Phaidon £24.95). To save 20%, enter the code GVC20 when ordering at phaidon.com