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Polenta-crusted halloumi fries with sweet chilli and tomato jam recipe

9 ratings

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
Vegetarian
Gluten-free

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
162kcal 8%
Fat
10g 15%
Saturates
7g 33%
Sugars
5g 6%
Salt
1.4g 23%

of the reference intake
Carbohydrate 8.9g Protein 8.8g Fibre 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.

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.

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