Preparation

• 1
  First make the sweet chilli sauce. Peel the garlic, deseed the chillies and finely chop both. Peel and grate a small piece of ginger. Blend together briefly with the sugar.
• 2
  Add the vinegar and the water to the blender, season with salt and black pepper and then briefly blend again.
• 3
  Tip into a small saucepan, heat gently and simmer for 5 minutes. Mix the cornflour to a paste with a little water, whisk in and simmer gently, stirring, for a further minute or two. Pour into a small bowl and allow to thicken and chill in the fridge.
• 4
  To make the yoghurt and coriander dip, mix the yoghurt and ground coriander together in a small bowl. Stir in 2 teaspoons of lemon juice and season with salt and black pepper. Finely chop and add fresh coriander and chill in the fridge.
• 5
  For the halloumi fries, cut each block into long chips, not too thin. Mix the flour and the paprika in a shallow bowl. Beat the egg in another bowl and, Into a final bowl, tip the panko breadcrumbs.
• 6
  Heat sunflower oil, just deep enough to come just over half way up the halloumi chips, in a small frying pan.
• 7
  Coat each chip in flour, dip into the egg, place in the panko breadcrumbs and scatter more on top to coat well. Fry a few at a time in the hot oil until crisp and brown, for 2-3 minutes on each side, then lift out onto kitchen towel.
• 8
  Keep the fries warm until they are all cooked and ready to eat. Serve immediately whilst still warm, accompanied by the dips.