Crispy halloumi with minty mushy peas recipe

Name: Crispy halloumi with minty mushy peas recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g (5.3oz) plain flour; 75 g (2.6oz) self raising flour; 10 ml (0.4fl oz) white wine vinegar; 240 ml (8.4fl oz) cold water; 0.5 tsp baking powder; 1 pinch salt and freshly ground black pepper; 400 g (14.1oz) fresh or frozen peas; 40 g (1.4oz) mint, leaves and stalks separated, leaves chopped; 40 g (1.4oz) parsley, leaves and stalks separated, leaves chopped; 50 g (1.8oz) unsalted butter; 1 pinch salt and freshly ground black pepper; 500 g (17.6oz) halloumi cheese (2 packs of 250g); 500 ml (17.6fl oz) buttermilk (or 250ml yogurt mixed with 250ml milk); 1 cup plain flour for coating; 1 cup sunflower oil for deep frying

Servings: persons

150 g (5.3oz) plain flour
75 g (2.6oz) self raising flour
10 ml (0.4fl oz) white wine vinegar
240 ml (8.4fl oz) cold water
0.5 tsp baking powder
1 pinch salt and freshly ground black pepper
400 g (14.1oz) fresh or frozen peas
40 g (1.4oz) mint, leaves and stalks separated, leaves chopped
40 g (1.4oz) parsley, leaves and stalks separated, leaves chopped
50 g (1.8oz) unsalted butter
1 pinch salt and freshly ground black pepper
500 g (17.6oz) halloumi cheese (2 packs of 250g)
500 ml (17.6fl oz) buttermilk (or 250ml yogurt mixed with 250ml milk)
1 cup plain flour for coating
1 cup sunflower oil for deep frying

1
For the batter: whisk all the ingredients together to create a batter with the consistency of double cream.
2
Keep refrigerated until you are ready to coat and fry the halloumi.
3
For the mushy peas: in a pan of boiling salted water, cook the peas with the herb stalks until tender.
4
Drain well, discarding the stalks.
5
Blend the peas with the butter and herbs, then season to taste.
6
Keep warm until ready to serve.
7
For the halloumi: Carefully cut the halloumi into thin triangles.
8
Submerge the cheese in the buttermilk and leave to soak in the refrigerator for several hours, preferably overnight.
9
This really adds to the flavour and texture of the cheese.
10
Just before serving, drain the halloumi, dip in a little plain flour, then coat well in the batter.
11
Heat the oil to 180C in a deep fryer or deep pan (if you don't have a thermometer, drop a small piece of bread into the oil: if it turns golden brown within a minute, the oil is hot enough).
12
Serve the halloumi bites and mushy peas together.

2254

kcal

Calories

184

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 150 g (5.3oz) plain flour, 75 g (2.6oz) self raising flour, 10 ml (0.4fl oz) white wine vinegar, 240 ml (8.4fl oz) cold water, and more.

Yes, Crispy halloumi with minty mushy peas recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!