30 mins to 1 hour
less than 10 mins
By Matt Tebbutt
From Saturday Kitchen
For the beer battered halloumi
- 330ml/11fl oz lager
- 200g/7oz plain flour, plus extra for dusting
- 10g dried yeast
- 300ml/10fl oz sparkling water, to loosen
- 250g/9oz halloumi, drained and cut into chunks
For the hummus
- 400g tin chickpeas, drained and rinsed
- 3 garlic cloves
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 lemons, juice only
- 4–5 tbsp tahini
- 100ml/3½fl oz–150ml/5fl oz olive oil
- 25g/1oz black sesame seeds, to garnish
For the cashew relish
- 50g/1¾oz salted cashew nuts, chopped
- bunch fresh coriander, chopped
- bunch fresh dill, chopped
- 1 tsp grated fresh root ginger
- 1 red chilli, chopped
- 1 garlic clove, chopped
- 1 lemon, juice only
To make the halloumi, place the lager, flour and yeast in a bowl and whisk to combine. Add enough sparkling water to loosen the mixture and season with salt. Leave to stand in warm place until foaming, this will take at least 30 minutes.
Preheat a deep fat fryer to 180C. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Dust the halloumi with some flour and then dip into the batter to cover completely. Place in the deep fat fryer for 3–5 minutes until golden brown. Transfer to kitchen paper to drain.
To make the hummus, blend all the ingredients together in a food processor, adding more or less oil to get it to the consistency that you like. Season with salt.
To make the cashew relish, tip all the ingredients into a bowl and mix well
Place the hummus on the bottom of a serving platter, sprinkle with the sesame seeds and pile on the fried halloumi. Spoon over the relish and serve.