Polenta-crusted halloumi fries with sweet chilli and tomato jam recipe
Crispy and gooey, halloumi fries are the ultimate comfort food, especially with a tangy sweet chilli dipping sauce. Originating from North and Central Italy, polenta provides a great base for flavour and texture when the halloumi fries are coated in the meal mix. The ideal sharing dish that's perfect for getting the party started!
See method- Serves 6
- 35 mins plus cooling
- 162 calories / serving
- Freezable
- Gluten-free
- Vegetarian
Ingredients
- 225g pack halloumi
- 1 tsp smoked paprika
- 4 tbsp (50g) fine corn meal
- 1 tsp vegetable or groundnut oil
For the sweet chilli & tomato jam
- 60g pack red chillies, deseeded and chopped
- 4 vine tomatoes (175g), chopped
- 150ml rice or white wine vinegar
- 1 tsp table salt
- 50g caster sugar
- 2 large garlic cloves, chopped
Each serving contains
- Energy
- 680kJ 162.0kcal
- Fat
- 10g
- Saturates
- 7g
- Salt
- 1.4g
- Sugars
- 5g
of the Reference intake
Carbohydrate 8.9gProtein 8.8gFibre 0.3g
Method
- To make the chilli jam, blitz the ingredients in a food processor or blender until smooth. Scrape into a small pan, bring slowly to the boil, then bubble over a low-medium heat for 12-15 mins, stirring occasionally to stop it catching, until thickened. Pour into a bowl; set aside to cool and thicken more.
- Preheat the oven to gas 7, 220°C, fan 200°C. Cut the halloumi into 1.5cm chip-sized sticks and pat dry with kitchen paper. Mix the paprika and corn meal in a bowl with a little salt. Drizzle the halloumi with the oil; toss to coat in the corn meal mix. Transfer to a lined baking tray.
- Bake the halloumi for 15 mins, turning halfway, until golden. Serve with the chilli jam for dipping.
- See more Cheese recipes
Freezing and defrosting guidelines
Freeze coated uncooked halloumi only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
