Crispy Haloumi Chips with Lemon, Rosemary Honey

Step 1

Start by making the dressing, mixing all of the ingredients into a small bowl.

Step 2

Cut your haloumi into chunky chips.

Step 3

Beat your egg in a shallow bowl and place the rice crumbs onto a side plate.

Step 4

Place enough olive oil into a small cast iron or non-stick pan so it covers the base well. I use a crepe pan.

Step 5

Heat the oil over moderately high heat.

Step 6

Dip the haloumi into the egg and then coat with the crumbs.

Step 7

Once the oil is hot (test by dropping a crumb into the pan, if it sizzles, its hot enougplace the chips into the pan.

Step 8

Turn every 30-40 secs or when the crumb is golden brown.

Step 9

Serve immediately with the dressing.

Step 10

The haloumi goes rubbery when it cools. So if necessary keep warm in the oven if you are unable to enjoy immediately.