Crispy halloumi sticks with mango chilli dip

Crispy halloumi sticks with mango chilli dip: salty halloumi, a sesame coating and fruity mango with lime and chilli in one quick snack.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 10 min
• Total time: 25 min
• Calories: 420 kcal per serving
• Protein: 24 g
• Fat: 22 g
• Carbs: 30 g

Ingredients

• 250 g cheese (halloumi)
• 3 tbsp breadcrumbs
• 1 tbsp sesame seeds
• 1 egg
• 2 tbsp flour
• 1 tbsp coconut oil
• 1 mango
• 1 squeeze of lime
• 1 tbsp chilli

Method

You’ll need: frying pan · chopping board · knife

1. Pat the halloumi dry well with kitchen paper and cut it into long sticks.
2. Peel the mango, dice it finely and stir with the lime juice and chilli. Chill the dip briefly so the flavours come together.
3. Set up a breading station: put the flour on a plate, whisk the egg, and mix the breadcrumbs with the sesame seeds on a third plate.
4. Turn the halloumi sticks first in the flour, then in the egg and finally in the sesame coating. Press the coating on lightly.
5. Heat the coconut oil in a frying pan and fry the sticks over a medium heat until golden brown all over and crisp on the outside.
6. Serve the halloumi sticks hot with the mango chilli dip.

Good to know

Crisp outside, soft inside – that's exactly how halloumi should be. The dip brings sweetness, heat and freshness, without much effort.

Swaps

Halloumi → feta for frying (softer, also provides protein and calcium); breadcrumbs → finely ground oats (add fibre; contain gluten unless labelled gluten-free); flour → gram flour (adds protein and fibre, and is gluten-free); coconut oil → olive oil (mainly monounsaturated fats)

Allergens

Contains milk, egg, gluten and sesame. Keep the chilli mild for children; in pregnancy, choose pasteurised halloumi and fry it until piping hot.