beer battered halloumi with chips and “mushy” peas

Beer battered halloumi with chips and “mushy” peas – a vegetarian take on the British classic “fish and chips.”

For the beer battered halloumi:
two 250g blocks halloumi
2 tbsp extra virgin olive oil
125 g plain organic flour
1 tsp baking powder
225 ml ice-cold beer or sparkling water (put it in the freezer for 15 minutes before using)

For the “mushy peas”:
150 g green split peas
2 cloves garlic, peeled and roughly chopped
200 g fresh or frozen peas
5 g fresh mint leaves
½ tsp sea salt

groundnut oil for deep frying

To serve:
300 g triple cooked chips (see separate recipe)
lemon wedges

View the full recipe at The Circus Gardener’s Kitchen →