Pic of Mint marinated and battered halloumi with spicy broad bean dip

Mint marinated and battered halloumi with spicy broad bean dip

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Mint marinated and battered halloumi with spicy broad bean dip

Main Serves 6 25 min
This recipe for marinated, fried halloumi and broad bean dip is good as a vegetarian starter, or spin it out into a main course with slices of warm pitta and salad. It's is a lovely way to use up older, larger beans, but make sure you double pod them before puréeing if they are big. Let the flavours of marinated halloumi infuse for a couple of hours.


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


Prep time: 10 min
Cooking time: 15 min

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.

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