Baked corners crusted halloumi with avocado coriander dipping sauce

Recipe by Lily Ghodrati (@LilyGBakes)


For the crusted halloumi:

  • 60g Corners Sea Salt Pop Corn Crisps

  • One 225g pack of halloumi, sliced into about 1½ cm pieces and pat dry

  • 1 egg, lightly beaten

  • 1½ teaspoons dried mixed herbs

  • 1 teaspoon lemon zest

  • ¼ teaspoon chilli powder

  • ¼ teaspoon paprika

  • 50g plain flour

  • Salt and pepper, to taste

For the Avocado Coriander dipping sauce:

  • 1 avocado

  • 80g Greek yoghurt

  • Juice of ½ lemon

  • 1 tablespoon olive oil

  • 10g of fresh coriander

  • Salt and pepper, to taste


For the halloumi:

  • Preheat oven to 180°C/350°F/Gas mark 4

  • Place the crisps in a food processor and pulse until coarsely ground. Tip into a bowl along with the mixed herbs, lemon zest, chilli powder and paprika. Mix together until well combined.

  • Transfer the flour into a separate bowl and season with salt and pepper.

  • Dip each slice of halloumi into the flour and shake off any excess flour.

  • Dip each piece of floured halloumi into the beaten egg and shake off any excess egg wash.

  • Place each piece of egg coated halloumi into the crisp mixture, flip around and lightly press to ensure halloumi is evenly coated with crumbled crisps. Transfer the crumbed halloumi pieces onto a lined baking tray.

  • Bake in the oven for approx. 30 mins or until coating is golden and crispy.

  • While the halloumi is baking, prepare the dipping sauce.


For the dipping sauce:

  • Place all ingredients in a food processor and process until smooth.

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