Drain your halloumi and pat it dry, then carefully cut the block into six thin slabs.

Put the breadcrumbs on a small, lipped plate. Add the cumin powder, paprika, garlic and a pinch of salt and pepper and mix together.

Set up two further plates, one containing your flour seasoned with salt and pepper and one containing your beaten egg.

Dip a piece into the flour, turning to lightly cover on all sides. Shake off the excess.

Now dip a piece of halloumi into the beaten egg, coating on all sides. Allow any excess to drip away.

Finally, turn your piece of halloumi over in the breadcrumbs to cover all over. Repeat with each piece. Your halloumi schnitzels are ready to fry.

Heat the butter in a frying pan over a medium heat with the vegetable oil.

Add the halloumi schnitzels and fry for approximately 2 minutes then flip and cook for a further 1-2 minutes until golden on both sides.

Scatter with plenty of fresh, finely chopped parsley and serve.