Za'atar Crumbed Mainland Haloumi Nuggets

Ingredients

Za'atar crumbed Mainland Haloumi Nuggets

700	gr	Eggs, room temperature
		Flour Coating
1/2	cup	Flour
	pinch	Black pepper
		Egg Coating
2		Eggs
50	ml	Anchor Blue Top Milk
	pinch	Black pepper
		Za'atar Crumb Coating
1	cup	Panko breadcrumbs
1	Tbspn	Zaatar
1/4	tspn	Garlic powder
	pinch	Salt
	pinch	Black pepper

Lemon Herb Labneh:

2	Tbsp	Mint, chopped
2	Tbsp	Basil, chopped
250	gr	De Winkel Yoghurt
1	tbsp	Chives, chopped
1	tsp	Lemon zest

Spiced Chilli Honey:

250	gr	Floral New Zealand  honey
2	Tbspn	Chilli flakes (or 2 fresh or dried chiles of your choice)
1	ea	Dried chipotle pepper
1	ea	Cinnamon quill
2	ea	Cardamom pods, cracked
1	ea	Star anise
1	Tbspn	Apple cider vinegar

Method

Za'atar crumbed Mainland Haloumi Nuggets:

1. In a small bowl, whisk together flour, salt and black pepper.
   
2. In a second small bowl, whisk together 2 eggs with milk and black pepper.
3. In a third small bowl, whisk together panko breadcrumbs, Zaatar, dried parsley, garlic powder, salt, and black pepper.
4. Dip each piece first into the flour mixture and shake off any excess. Then dip into the egg mixture and let any excess drip off. Last, dip into the panko breadcrumb mixture. Repeat until all are breaded.
5. Deep fry at 170c until they are golden brown all around.
6. Take out of the oil and place on a plate with a paper towel to soak any excess oil.
7. Toss in a bowl bowl with salt, chilli honey, chopped chilli and fresh mint.
8. Serve with Labneh smeared on the base, top with nuggets and finish with a fine grate of Mainland Parmesan.

Lemon Herb Labneh:

1. Labneh-Hang yoghurt in an oil filter and strainer over a bowl in the fridge for a minimum of 3 hours or until all the whey has strained from the yoghurt.
   
2. Add chives, lemon zest & capers to labneh, season to taste.

Spiced Chilli Honey:

1. Add honey, chilli, cinnamon, cardamon and chipotle pepper to a saucepan.
   
2. Bring this to a simmer over medium heat.
3. Remove from heat and stir in apple cider vinegar.
4. Cool to room temperature and transfer to a glass container straining out peppers if desired.