Pancetta-wrapped halloumi fries with smoky chilli tomato relish
SERVES 6 AS A SNACK. HANDS-ON TIME 25 MIN
For the relish, heat 1 tbsp oil in a saucepan. Add
1 chopped onion and cook gently for 10 minutes until softened. Add 1 crushed garlic clove, 1 tsp sweet smoked paprika and 1 tsp chipotle chilli flakes, then cook for another minute. Add a 400g tin of chopped tomatoes, 3 tbsp red wine vinegar, 2 tbsp soft dark brown sugar and a pinch of salt. Simmer for 15-20 minutes until thickened.
Meanwhile, cut a 250g pack of halloumi into about 15 x 0.5cm sticks. Take a 95g pack of sliced pancetta and wrap a slice around each stick. Heat 1cm vegetable oil in a large non-stick frying pan over a medium heat. Add the fries in batches, cooking for 2-3 minutes on each side until golden. Drain on kitchen paper and keep warm on a tray in a low oven. Sprinkle with chopped fresh flatleaf parsley and serve with the warm relish.