This halloumi sticks with red pepper salsa and avocado creme recipe is a spectacular, fresh and an overall crowd pleasing dish!

SERVES  4 // COOK TIME 1 hour

INGREDIENTS
For the halloumi sticks
160 g halloumi
Olive oil, to brush
250 g phyllo
1 egg, whisked
Vegetable oil, to deep-fry
For the avocado creme
⅓ cup yoghurt
1 avocado
Juice of 1 lemon
2 tbsp chopped mint
For the red-pepper salsa
125 g cherry tomatoes
1 red pepper
1 tbsp olive oil
1 tsp dried chilli

METHOD
For the halloumi sticks
1. Cut the halloumi into 1 cm sticks. Brush with olive oil.
2. Cut each sheet of phyllo into 2 long strips to fit the halloumi sticks. Place a halloumi stick on the edge of each strip and roll up tightly. Seal the edges with whisked egg.
3. Heat the vegetable oil in a pot and fry the halloumi sticks in batches until golden and crispy, about 45 seconds per batch. Drain on paper towel.
For the avocado creme
1. Blend together all the ingredients until smooth.
For the red-pepper salsa
1. Preheat oven to 200°C.
2. Toss together tomatoes, pepper and oil. Roast for 15 minutes. Remove the tomatoes and set aside. Roast the pepper until charred and blistered.
3. Place the pepper in a ziplock bag and leave for 20 minutes to sweat. Remove from the bag, peel and seed.
4. Place the roast pepper and tomatoes, chilli, salt and pepper in a blender, and blend until slightly chunky.
5. Serve the red-pepper salsa and avocado creme with the halloumi sticks

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen

For another cheese filled dish try our scrumptious loaded cheese toasties recipe!