Crunchy haloumi with chilli-tomato dipping sauce – Food & Home Magazine

Ingredients

• <h3>CHILLI-TOMATO SAUCE</h3>
• 15ml (1 tbsp) olive oil
• 3 garlic cloves, peeled and minced
• 1 x 400g tin chopped tomatoes
• 5ml (1 tsp) harissa paste
• 5ml (1 tsp) sugar
• 1,25ml (. tsp) ground cumin
• 0,625ml (⅛ tsp) caraway seeds
• salt and freshly ground black pepper, to taste
• 1 chilli, finely chopped
• 30ml (2 tbsp) Mrs H.S. Ball’s Original Chutney
• <h3>HALOUMI CHEESE</h3>
• 2 extra-large eggs, whisked
• 100g instant polenta
• 30ml (2 tbsp) sesame seeds
• 10ml (2 tsp) dried oregano
• 2 x 220g packets haloumi
• 100g cake flour
• canola oil, to deep-fry
• 1 red chilli sliced in rounds, to garnish
• handful coriander leaves, to garnish