Pan-Fried Zest Salt Halloumi with Lemon Yoghurt Dip

Difficulty: Easy | Prep: 5 min | Cook: 10 min | Total: 15 min | Serves: 4 | Dietary: Gluten-Free, Vegetarian

Halloumi is already brilliant on its own, but hit it with Chooki's Zest Chicken Salt straight out of the pan and something magic happens. The citrus notes in the seasoning play off the salty, squeaky cheese perfectly. Chuck together a quick lemon yoghurt dip and you've got the kind of snack that disappears before anyone sits down.

Step 1: Make the Dip

Mix the Greek yoghurt, lemon juice, and lemon zest in a small bowl. Season with a pinch of Chooki's Zest Chicken Salt and stir through. Pop it in the fridge while you cook.

Step 2: Pan-Fry the Halloumi

Heat the olive oil in a large non-stick pan over medium-high heat. Pat the halloumi slabs dry with paper towel, then lay them in the pan. Cook for 2-3 minutes per side until deep golden brown and crispy on the edges. Don't touch them while they're cooking or you won't get that crust.

Step 3: Season and Serve

Transfer the hot halloumi to a wooden board and hit it immediately with the Chooki's Zest Chicken Salt while the surface is still oily. The seasoning sticks better when the cheese is fresh out of the pan. Scatter over the mint leaves, add lemon wedges, and serve with the yoghurt dip on the side.

Tip: Pat your halloumi really dry before it goes in the pan. The drier the surface, the crispier the sear. If your halloumi is very salty out of the packet, soak the slices in cold water for 10 minutes first.