Cut Cauliflower into florets and cook in boiling salted water for 12 mins add peas for the last 2 mins. Remove and leave drain
in a colander. Place the rest of ingredient of the batter into a bowl and whisk together. While warm crush cauliflower and peas
roughly with a fork or potato masher. Stir into the batter mix, shallow fry on both sides for roughly 2 mins until golden each
side. Place on kitchen paper to remove excess oil. Leave aside.
Roast Peppers in oven for 20 mins at 180deg remove and place into a bowl and cover with cling film to sweat, when cool peel
peppers and leave aside. Place garlic and peppers in the food processer to puree add beans, cumin, and seasoning. Place 2
ice cubes at a time and let it blend with the drizzle in olive oil, lemon juice and leave on full speed for 4-5 mins, The mixture
should be of a loose consistency.
For the crunch mix all ingredients in a bowl till evenly coated. Place in a pre-heated oven on parchment paper at 180deg for
15- 20mins stirring occasionally, remove and leave cool. Store in an airtight container and can hold for up to a week.
Cut Halloumi in half length ways. Make sure your grill is on high, heat on the grill for 2 min on each side until seared and
gooey and melted. Season with salt and cracked pepper.