Ingredients

• 2 x 250g/9oz blocks halloumi
• cut into 1cm/½in slices
• 200ml/7fl oz buttermilk
• plain flour
• for dusting
• vegetable oil
• for deep frying
• salt and freshly ground black pepper
• 225g/8oz plain flour
• 1 free-range egg
• separated
• 300ml/10½fl oz fridge-cold lager
• 2 large baking potatoes
• grated
• salt and freshly ground black pepper
• 2 tbsp vegetable oil
• 50g/1¾oz capers
• 50g/1¾oz gherkins
• 1 tbsp chopped fresh dill
• 1 lemon
• juice and zest
• 200ml/7fl oz mayonnaise
• lemon wedges
• to serve

Directions

• Marinate the halloumi in the buttermilk for at least 20 minutes.
• To make the batter
• sift the flour into a large bowl and add the egg yolk. Whisk in the lager gradually and add 125ml/4½oz ice-cold water until well combined.
• Whisk the egg white until stiff peaks form in a separate bowl. Fold the egg whitesinto the batter and chill in the fridge until required.
• Fill a deep-fat fryer or a large
• deep
• heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 180C/350F (use a probe thermometer to check the temperature if you're not using a deep-fat fryer). (CAUTION: Hot oil can be dangerous. Don't leave unattended)
• Shake any excess buttermilk off the halloumi
• then dip into the flour and coat in the batter. Fry the halloumi 5 minutes
• or until crisp and golden-brown. Remove with a slotted spoon and drain on a baking sheet lined with kitchen paper. Season to taste with salt and freshly ground black pepper.
• For the röstis
• boil the potatoes in for 7-8 minutes
• then drain. Once cool enough to handle
• peel and grate coarsely
• and season with salt and freshly ground black pepper.
• Form flat
• rounded shapes of the potato mixture and chill in the fridge for 20 mnutes.
• Heat the oil in a frying pan and fry the rostis on a medium heat for 4-5 minutes on each side
• or until crisp and golden-brown. Drain on kitchen paper.
• For the tartare sauce
• stir the capers
• gherkins
• dill and lemon in a bowl
• add the mayonnaise and mix until well combined.
• Serve the halloumi on top of a rosti with a spoonful of tartare sauce and a lemon wedge on the side.