Mix the yoghurt with the lemon zest and some seasoning, then swirl through the sweet chilli sauce so that you have pockets of sweet, hot and cool in the dip.
On a plate, stir the paprika into the flour, then roll the halloumi in the mixture so that it’s evenly coated. Heat the oil in a shallow, heavy-bottomed pan or casserole dish until 180ºC on a cooking thermometer, or a small piece of bread browns in 20 secs. Working in batches, carefully lower the halloumi into the oil and cook for 2 mins until crisp and golden, then drain on kitchen paper.
Sprinkle over the coriander and serve with the lemon wedges and the sweet and spicy yoghurt for dipping.