Hummus with fried halloumi and cashew relish recipe
 Halloumi and hummus are a match made in heaven. Perfect for a summer lunch or light dinner. 330ml/11fl oz lager 200g/7oz plain flour, plus extra for dusting10g dried yeast 300ml/10fl oz sparkling water, to loosen 250g/9oz halloumi, drained and cut into chunks salt 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 salt 400g tin chickpeas, drained and rinsed3 garlic cloves2 tsp ground cumin 2 tsp ground coriander 2 lemons, juice only4–5 tbsp tahini100ml/3½fl oz–150ml/5fl oz olive oil salt 25g/1oz black sesame seeds, to garnish 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 salt 25g/1oz black sesame seeds, to garnish 50g/1¾oz salted cashew nuts, chopped bunch fresh coriander, chopped bunch fresh dill, chopped 1 tsp grated fresh root ginger1 red chilli, chopped 1 garlic clove, chopped1 lemon, juice only 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 Method 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 wellPlace 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. 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. 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. 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 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 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. 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.