In a small bowl, whisk together the Greek yogurt, lemon juice, grated garlic, and fresh dill or mint. Season with a small pinch of salt, stir to combine, and refrigerate until ready to serve. The sauce can be made up to 2 days ahead.

If you like a spicy version, stir in 1 teaspoon of harissa paste for a smoky kick.

Remove the halloumi from its packaging and pat both blocks thoroughly dry with paper towels — this step is essential for crispiness.

Slice each block into thick sticks, roughly 3/4-inch wide and 3 inches long, resembling the shape of traditional fries. Aim for even thickness so they cook uniformly.

In a medium bowl, combine the cornstarch, smoked paprika, garlic powder, black pepper, and dried oregano. Whisk to combine.

Add the halloumi sticks to the bowl and toss gently until every piece is lightly and evenly coated in the seasoned cornstarch mixture. Shake off any excess.

Heat a large non-stick or cast-iron skillet over medium-high heat for about 60 seconds until hot. Add the olive oil and swirl to coat the pan evenly.

Add the halloumi fries in a single layer, making sure not to crowd the pan — work in two batches if needed. Press them down gently with a spatula.

Cook for 2–3 minutes on the first side without moving them, until a deep golden-brown crust forms. Flip each fry carefully using tongs and cook for another 2–3 minutes on the second side until equally golden and crispy.

Transfer to a plate lined with paper towels for 30 seconds, then move immediately to a serving platter.

Arrange the halloumi fries on a serving platter or board. Squeeze a wedge of fresh lemon over the top and scatter with fresh mint or parsley.

If desired, drizzle with honey and scatter with chili flakes for a sweet-heat finish. Serve alongside the yogurt dipping sauce and extra lemon wedges. Eat immediately for the best texture!