Step 1

Preheat oven to 220C/200C fan-forced. Place 1/2 teaspoon oil in each hole of a 24-hole (1 1/2-tablespoon-capacity) mini muffin pan. Place in oven for 5 minutes to heat up.

Step 2

Meanwhile, combine haloumi, corn, egg, flour, lemon rind and chives in a bowl.

Step 3

Divide mixture among prepared holes. Bake for 10 to 12 minutes or until golden and crisp. Stand in pans for 2 minutes. Turn out onto a wire rack.

Step 4

Meanwhile, process avocado, yoghurt, lemon juice, coriander and garlic powder until smooth.

Step 5

Sprinkle bites with extra coriander. Serve with avocado dip.