Spiced Burns fries with honey and herb yogurt dip

Similar to a great halloumi, Burns is a creamy, salty cheese with a satisfying squeak!

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Recipe by Philippa Davis

Serves 2 as a starter or snack


Honey and Yogurt Dip

4 tbsp Greek yogurt

5 g fresh herbs, could be a mix of dill / mint / parsley

1 tsp runny honey

Halloumi Fries

175 g Burns Halloumi cut into 6 x 1.5 cm ‘chips’

2 tbsp plain flour

½ tsp ground cumin

½ tsp turmeric

½ tsp smoked paprika

50 ml oil for frying



1) Place all the dip ingredients into a bowl and whisk with a little salt and pepper. Then spoon into a small serving dish.

Halloumi fries

1) Whisk the flour, cumin, turmeric and paprika in a bowl with a little salt and pepper.

2) Dip each of the Burns chips into the flour mix to coat all the sides and place on a plate.

3) Heat the oil in a shallow heavy bottomed pan to 180C ( or when dropped in, a small cube of bread instantly sizzles) .

4) In batches, fry the ‘chips’ for a couple of minutes until they go golden brown, carefully turning if necessary. Drain on kitchen paper and serve instantly with the dip.

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Book and Bucket Cheese Company Ltd

Manor Farm, Cranborne, Dorset BH21 5RL

01258 446177


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