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Crisp-edged, cumin-spiced halloumi and butter bean patties with lemony quinoa and a juicy peach, tomato and mint salad in a sharp pomegranate-molasses dressing.
Difficulty
medium
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Servings
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Ingredient amounts update below
Servings
1–12 servings
Estimated nutrition per serving
For 2
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Get everything ready
Put the rinsed quinoa and water in a small saucepan. Bring to the boil, then cover, reduce to a low heat and cook until the water is absorbed and the grains are tender.
Timer available in cooking mode · 15 min
Take the pan off the heat and leave covered for 5 minutes. Fluff with a fork, then stir through the lemon zest, 1 tablespoon lemon juice and 15 g parsley. Cover to keep warm.
Timer available in cooking mode · 5 min
Mash the dried butter beans in a large bowl with a fork, leaving some texture. Mix in the grated halloumi, egg, gram flour, garlic, cumin, coriander, 1 teaspoon pul biber, 15 g parsley and black pepper until evenly combined. Divide and firmly shape into 8 patties, about 2 cm thick. Chill on a plate while preparing the salad.
In a large serving bowl, whisk the pomegranate molasses, 1 tablespoon lemon juice, 1 tablespoon oil and a pinch of pul biber. Add the peach, tomatoes, cucumber and mint, then toss gently. Leave at room temperature so the juices mingle.
Step by step
Heat a large non-stick frying pan or ridged griddle over a medium-high heat. For a barbecue, heat a flat griddle or plancha until hot and brush it lightly with oil. Do not put the soft patties directly on wide barbecue bars.
Add the remaining 2 tablespoons oil to the frying pan, or brush the patties with it for the barbecue griddle. Cook the patties in batches if necessary, without moving them for the first 3 to 4 minutes so a firm crust forms. Turn carefully with a fish slice and cook until deeply golden and hot through.
Timer available in cooking mode · 8 min
Spoon the lemony quinoa onto four plates. Add two halloumi and butter bean patties per plate, then heap the peach and tomato salad alongside. Spoon over any dressing and juices from the salad bowl and serve immediately.
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