“Everyone is making halloumi ‘fries’. Many pubs even offer them to those living low carb, which is great. I wanted to try it for myself, but since I never heat any oils to high-frying temperatures, I decided to fry my squeaky pieces in browned butter instead. Brown butter is just regular butter that is heated for a while. The magic happens once the butter stops sizzling and foaming, and the milk solids start browning. This process adds massive flavour to the butter. Once strained from the burnt milk solids, the result is a browned butter that adds a delicious, nutty flavour, It is indescribable! I did this to make my super delicious little halloumi fingers. Dip them in some reduced-sugar ketchup for a quick snack or tapas idea. If you are living clean keto, try my homemade tomato ketchup if you have some on hand. Macros here exclude any dips.” – Monya