Chop the fresh mint using the chiffonade technique (see step-by-step photos above in this post). Stack the mint leaves and gently roll them together. Using a sharp knife, thinly chop the rolled leaves.

In a small bowl, combine Greek yogurt, chopped mint (or dried mint), grated garlic, lemon zest, lemon juice, sumac, and kosher salt.

Stir until well combined and set aside.

Using kitchen paper, pat the halloumi dry.

Slice the halloumi in half, then cut into four equal pieces.

Cut into fries, about ½ inch (1.5 cm) thick.

In a bowl large enough to fit all the halloumi, add all-purpose flour and za'atar and mix until well combined.

Add the halloumi sticks to the bowl, and using your finger, toss well to coat. Set aside. 

Heat 2 tablespoons (30 ml) of neutral vegetable oil in a non-stick pan, over medium heat.

Add the halloumi fries (making sure to remove the excess coating) and fry until golden on each side, about 5-7 minutes. 

Repeat the process until they are all golden, and transfer onto kitchen paper to soak up the excess oil.  

It's ready! Serve immediately with the yogurt mint sauce and a chilled glass of your favorite Sauvignon Blanc.