What's Couking?

Soak the frozen peas in very hot water for 3–5 minutes, then drain them well. Add the peas to a blender along with the avocado, yoghurt, lemon juice and zest, olive oil, honey, fresh mint, and a generous pinch of sea salt, black pepper, and chili flakes. Blend until completely smooth and creamy. Taste and adjust until the balance feels right—fresh, sweet, salty, and zesty. If the dip is too thick, loosen it with a bit more yoghurt; if it’s too thin, add a little more peas or avocado.

Cut the halloumi into fry-shaped pieces and pat them dry with kitchen paper. Press each piece into the spices so they’re well coated. Heat a thin layer of olive oil in a pan over medium–high heat, then fry the halloumi for 2–3 minutes on each side until golden, crispy, and slightly caramelised on the edges.

Spread the dip generously onto a plate for sharing or serve it in a bowl for dipping. Top with pomegranate seeds, a sprinkle of chili flakes, flaky sea salt, and fresh mint, finishing with edible flowers if you like for an extra pop of color.