1Preheat oven to moderate, 180 C. Line two oven trays with baking paper.
2In a bowl, toss zucchini, mint and oil. Season to taste.
3Arrange two sheets of pastry on separate pieces of baking. Brush each lightly with egg. Scatter each sheet with half the grated haloumi.
4Arrange a single layer of zucchini slices lengthways on top of cheese, using smaller slices to fill gaps. Top with remaining pastry sheets, brush lightly with egg.
5Cut each pastry stack into 8 x 3cm strips. Cut each strip in halves to form 16 pieces. Working from the centre outwards, carefully twist each strip. Arrange on trays.
6Sprinkle twists with parmesan. Bake 20-25 mins until crisp and golden.
7MINT SAUCE: Meanwhile, in a small food processor, pulse mint and oil together until smooth. Season. Serve with twists.
*Tip: Try with sweet chilli sauce or hot sauce for dipping.