TO DRINK: Delheim Rosé or Graham Beck Sparkling Rosé have the sweetness to partner salty cheese and chilli.
Deep-fried haloumi with chilli relish
- 450ml sunflower oil
- 150g haloumi, cut into fingers
- 60g (½ cup) corn flour, for dusting
- 125ml (½ cup) sweet chilli sauce or tomato-chilli jam
- 3 spring onions, chopped
Heat the oil in a heavy-based pan to very hot. Toss the haloumi fingers in the corn flour until they are lightly coated and shake off the excess.
Deep-fry the haloumi until golden, about 3 minutes. Drain on kitchen paper and serve immediately with the jam, garnished with the spring onion.
Haloumi becomes rubbery if it sits for too long after being cooked, so always serve it immediately.