Baharat Halloumi With Batata Harra And Sumac Yoghurt

Boil a kettle

Cut your waxy potatoes (skins on) in half

Add the halved potatoes to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 12-15 min or until fork-tender

Once cooked, drain and leave them to steam dry (save the pot!)

Peel and finely chop (or grate) your garlic

Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and slice into strips

Cut your halloumi into 3 slices per person

Add your baharat to a plate with a grind of black pepper

Add the sliced halloumi to the spices and turn them several times until they're fully coated

Reboil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the drained potatoes, your ground turmeric and coriander seeds and cook for 3-4 min or until beginning to crisp

Trim your green beans

Meanwhile, add the trimmed green beans to the reserved pot and cover with boiled water until fully submerged

Bring to the boil over a high heat and cook for 3-4 min or until tender with a slight bite

Once done, drain and return to the pot

Chop your parsley and dill finely, including the stalks

Once the potatoes are beginning to crisp, add the chopped garlic, chilli strips (can't handle the heat? Go easy!) and juice of half your lemon[s] (you'll use the rest later!) and cook for 2 min or until fragrant

Remove the pan from the heat, add the chopped parsley and dill, then set aside for serving (save the pan!) – this is your batata harra

Return the reserved pan to a medium heat with a drizzle of vegetable oil

Add the coated halloumi and cook for 1-2 min on each side or until golden – this is your baharat halloumi

Cut the remaining lemon into 1 wedge per person