Mint marinated and battered halloumi with spicy broad bean dip recipe image

Print Mint marinated and battered halloumi with spicy broad bean dip

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.

Category

Starter recipes  

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

  1. For the halloumi: Mix the yoghurt and mint, then toss in the halloumi to coat. Leave to marinate in the fridge for a couple of hours.
  2. Make the dip: 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.
  3. Make the batter: Whisk all the ingredients until smooth.
  4. 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).
  5. 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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