Name: Pea and halloumi fritters with charred lemon dip
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1 tsp cumin seeds; 2 lemons; 200g thick greek yogurt; 250g peas, fresh or frozen; 250g halloumi, drained and grated; 2 eggs, lightly whisked; 80g self-raising flour; 80ml milk; 1 tbsp finely chopped mint leaves; ½ tsp dried chilli flakes; 3 tbsp olive oil; salad leaves, to serve

Stack of pea and halloumi fritters next to a salad

1 tsp cumin seeds
2 lemons
200g thick greek yogurt
250g peas, fresh or frozen
250g halloumi
drained and grated
2 eggs
lightly whisked
80g self-raising flour
80ml milk
1 tbsp finely chopped mint leaves
½ tsp dried chilli flakes
3 tbsp olive oil
salad leaves
to serve

Method

step 1
Toast the cumin seeds in a small frying pan over a medium heat for 2 mins until aromatic. Roughly grind with a pestle and mortar. Zest the lemons and put the zest in a bowl with the cumin seeds. Cut the lemons into halves and put, cut-side down, into a frying pan over a high heat. Sear for 2-3 mins or until charred underneath. Remove and leave to cool. Combine the cumin seeds and lemon zest with the yogurt. Squeeze in the lemon juice, stir and season to taste. Chill until needed.
step 2
Bring a pan of water to the boil. Cook the peas for 1 min. Drain and immediately rinse under cold water, then drain again. Transfer to a bowl and roughly crush. Add the halloumi, eggs, flour, milk, mint and chilli flakes. Season and stir together.
step 3
Heat the oven to its lowest setting. Put 2 tbsp of olive oil into a large frying pan over a medium high heat. Once hot, add 4 heaped dessertspoons of the fritter mixture into the pan. Cook for 2-3 mins or until golden underneath, then carefully flip over, cooking for a further 3 mins until cooked through. Transfer to a plate and keep warm. Repeat with the remaining oil and batter until you have 12 fritters. Serve with the dip and salad leaves.