Halloumi fries with honey and sesame

Method

1. Heat the oven to 120°C/100°C fan/ gas ½. Toss the halloumi in the beaten egg to coat, then in the semolina or polenta. Lay out on a baking sheet lined with non-stick baking paper until ready to fry (see Make Ahead).
2. Mix the dried mint, dried oregano, sumac and sesame seeds with a little freshly ground black pepper and set aside.
3. Pour about 2cm oil into a large, deep heavy-based frying pan. Put on a medium-high heat and, once the oil has started to shimmer, carefully fry the halloumi, in batches, for 1 minute on each side or until golden. Keep each batch warm on a baking tray in the oven, loosely covered with foil.
4. To serve, pile up the fries on a board or serving plate (or serve them on the baking tray), drizzle with honey, sprinkle withthe dried herb mix and the mint (if using), then add a generous drizzle of the yogurt and pomegranate molasses. Tuck in a few lemon wedges to squeeze. Eat straightaway.