Ingredients

• 12 x 180g packs of Udder Delights Haloumi
• 30g plain flour
• 50g panko breadcrumbs
• 60g polenta
• 1/2 teaspoon lemon zest
• 1/4 teaspoon fresh rosemary leaves
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 2 eggs, lightly beaten
• 2 tablespoons tomato chutney or aioli, to serve

Directions

1. Preheat oven to 240°C and line a baking tray with paper.
2. Slice the haloumi into ten long pieces.
3. Place the flour in a large shallow plate and set aside.
4. Combine the breadcrumbs, polenta, lemon zest, rosemary, salt, paprika and garlic powder in another large shallow plate and mix to combine.
5. To assemble, coat the haloumi fries in flour, shaking off any excess, then dip in the beaten eggs, allowing excess egg to drip off. Finally, coat the haloumi on all sides in the polenta
   crumb and place on your lined baking tray. Repeat the process for the remaining haloumi fries.
6. Transfer to the oven and bake for 8-10 minutes, or until golden.
7. Serve with your choice of tomato chutney or aioli.