Mint Marinated and Battered Halloumi with Spicy Broad Bean… / Riverford

riverford.co.uk

Ellie

subheading: for the halloumi:

100ml plain yoghurt

1 tbsp fresh mint leaves, finely chopped

300g halloumi, cut into ½cm slices

2 tbsp plain flour

subheading: for the dip:

500g broad beans, podded to give 300 to 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 to 2 chillies, finely chopped

subheading: for the batter:

50g plain flour

50g cornflour

1 tsp baking powder

150ml sparkling or soda water

oil for frying, e.g. sunflower

Directions at riverford.co.uk

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