Buffalo Haloumi Nuggets with Hot Sauce, Fries and Pickled Shallot Salad

Preheat oven to 220°C. Cut the Dutch cream potatoes into 1cm fries. Place on a lined baking tray. Season with salt. Drizzle with olive oil and toss to coat. Bake in the oven until tender, around 20 minutes.

Cut haloumi cheese into squares. Slice avocado. Finely slice shallot and celery. Combine the shallot with the rice vinegar and a pinch of salt.

Set up a crumbing station with 3 bowls: 1 - plain flour, seasoned with salt and pepper, 2 - milk and egg whisked, 3 - panko bread crumbs. Dip haloumi into flour, then egg, then breadcrumb and press well to stick.

Tip! You can double coat them if you like for a thicker crunchier crumb.

Heat a pan over medium high heat. Add enough oil to coat the bottom on the pan. Add haloumi, taking care not to overcrowd the pan, and fry on each side until golden brown. Drain well on paper towel and repeat if needed.

Tip! If you're adding protein to this recipe; this step is a good place to prepare and properly cook your protein to ensure it is safe to eat.

Toss the baby cos leaves, avocado and pickled shallots together using the vinegar as a dressing with a little drizzle of olive oil if desired.

Toss the nuggets in the hot sauce if desired or serve on the side for dipping if you'd like to control the heat. Serve alongside the fries and salad.

Preheat oven to 220°C. Cut the Dutch cream potatoes into 1cm fries. Place on a lined baking tray. Season with salt. Drizzle with olive oil and toss to coat. Bake in the oven until tender, around 20 minutes.

Cut haloumi cheese into squares. Slice avocado. Finely slice shallot and celery. Combine the shallot with the rice vinegar and a pinch of salt.

Set up a crumbing station with 3 bowls: 1 - plain flour, seasoned with salt and pepper, 2 - milk and egg whisked, 3 - panko bread crumbs. Dip haloumi into flour, then egg, then breadcrumb and press well to stick.

Tip! You can double coat them if you like for a thicker crunchier crumb.

Heat a pan over medium high heat. Add enough oil to coat the bottom on the pan. Add haloumi, taking care not to overcrowd the pan, and fry on each side until golden brown. Drain well on paper towel and repeat if needed.

Tip! If you're adding protein to this recipe; this step is a good place to prepare and properly cook your protein to ensure it is safe to eat.

Toss the baby cos leaves, avocado and pickled shallots together using the vinegar as a dressing with a little drizzle of olive oil if desired.

Toss the nuggets in the hot sauce if desired or serve on the side for dipping if you'd like to control the heat. Serve alongside the fries and salad.