smashed peas and halloumi.jpg


  • 1½ tsp sumac

  • 100ml Greek yoghurt

  • Juice of ½ lemon

  • Small handful of mint, chopped

  • Sea salt

  • 150g Birds Eye frozen Australian-grown garden peas

  • 30g unsalted butter

  • 1 large bunch of watercress

  • ½ bunch of spring onions, finely sliced

  • 1 tbsp vegetable oil

  • 120g halloumi, thickly sliced

  • Fresh pita or Lebanese bread


1. Make a dressing by combining the sumac, yoghurt, lemon juice, mint and a pinch of salt in a medium bowl and set aside.
2. Blanch the peas in boiling water for 2 minutes, drain and crush with potato masher then stir through butter and spring onions.
3. Heat a griddle pan over high heat and add the halloumi. Fry for 1-2 minutes on each side or until golden and marked.
4. To serve, spoon about 2 tbsp of crushed peas onto centre of plate. Place halloumi in a stack on top of the peas place a handful of watercress salad on top.
5. Drizzle over the yoghurt dressing and serve with toasted pita bread.