Begin with the sauce by adding in a jar the yoghurt and mixing with the lemon zest and the dry mint. Add the spicy tomato sauce by swirling it in the yoghurt, not mixing it.

Cut the Halloumi as fries and keep aside.

Place the flour in a deep plate or bowl and mixing it with the za’atar. Then dip the halloumi fries in the flour mixture and roll them to get well coated.

In the meantime, place a frying pan on high heat and add the oil, about 1cm. If you have a thermometer try to reach 180°C. Carefully place the halloumi fries in the pan, without over-crowing it, and cook until they become golden brown and crispy which is about 2-3’. Remove from the pan to a plate lined with kitchen paper to drain and a few minutes later add to a serving plate. Repeat for the remaining halloumi fries.

When done, add few mint leaves on top of the halloumi fries and serve with the yoghurt mixture along with the lemon wedges.