Crispy Chickpea, Zucchini and Halloumi Shards with Roasted Lemon Mint Dip

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line a large baking sheet with parchment paper and brush it with 1 tablespoon olive oil.

2. 2

   2. Place the lemon halves cut-side down on one corner of the baking sheet. Roast for 10 to 12 minutes at 220 °C / 425 °F, until browned around the edges. Remove and let cool slightly.

3. 3

   3. Meanwhile, mash the chickpeas in a large bowl until rustic, with some creamy bits and some small chunks remaining.

4. 4

   4. Add the grated and squeezed zucchini, grated halloumi, chickpea flour, beaten egg, scallion, half of the chopped mint, 1 garlic clove, smoked paprika, cumin, black pepper, salt, and 1 tablespoon olive oil. Mix well until a moist but shapeable mixture forms.

5. 5

   5. Spoon irregular mounds of the mixture onto the baking sheet and flatten them with a spoon into thin pieces about 3 inches wide, leaving space between them so they brown properly.

6. 6

   6. Bake at 220 °C / 425 °F for 13 to 15 minutes. Carefully flip them and continue baking for 8 to 10 more minutes at 220 °C / 425 °F, until the edges are deeply golden and crisp.

7. 7

   7. For the dip, squeeze the roasted lemon into a small bowl. Mix the juice with the Greek yogurt, the remaining garlic clove, the remaining mint, and a few of the lemon’s roasted juices. Stir until smooth and creamy.

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   8. Taste the dip and adjust with a pinch of salt or pepper if needed. Serve the crispy shards warm or slightly warm with the roasted lemon mint dip.