Page title and description

Mint marinated and battered halloumi with spicy broad bean dip
Ingredients
for the halloumi
- 100ml plain yoghurt
- 1 tbsp fresh mint leaves, finely chopped
- 300g halloumi, cut into ½cm slices
- 2 tbsp plain flour
for the dip
- 500g broad beans, podded to give 300-350g beans
- 1 tsp cumin seeds, toasted in a dry frying pan for 30 seconds, then ground
- 1 tsp paprika
- 1 garlic clove, chopped
- 4 tbsp olive oil
- juice of 1 lemon, more to taste
- 1-2 chillies, finely chopped
- for the batter:
- 50g plain flour
- 50g cornflour
- 1 tsp baking powder
- 150ml sparkling or soda water
- oil for frying, e.g. sunflower

Method
Prep time:
10 min
PT10M
Cooking time:
15 min
PT15M
For the halloumi
-
Step 1
Mix the yoghurt and mint, then toss in the halloumi to coat. Leave to marinate in the fridge for a couple of hours.
Make the dip
-
Step 1
Boil the broad beans for 4 minutes. Drain, refresh in cold water, drain again and peel off the skins. Put in a processor with the rest of the dip ingredients except the chilli. Blitz to a purée. Stir in the chilli. Add salt and more lemon to taste.
Make the batter
-
Step 1
Whisk all the ingredients until smooth. -
Step 2
Heat a deep fat fryer filled with sunflower oil to 180°C (or you can carefully use a pan of oil: put oil 4cm deep in the pan and use a food thermometer to check the temperature). -
Step 3
Put the flour in a dish, dip the halloumi in it, then dip in the batter. Fry for 3-4 minutes, turning halfway, until golden. Drain on kitchen paper. Serve with the dip.