Grilled Goats Halloumi and Pea & River Mint Hummus

Endeavour Tap Room’s Goats Halloumi, pea & river mint hummus, pickled black beans & pistachios

A long time customer favourite! Perfect for a side dish or on its own.

Serves 4.


250g x halloumi block (good quality)
Toasted sesame seeds, pistachios, pepitas & river mint sprigs to garnish

Pea Hummus
500g x green garden peas
150g x tin chickpeas
100g x tahini
1/2 x tsp cumin
3 x springs of Australian river mint
100ml x extra virgin olive oil
15ml x fresh lemon juice
1 x clove of garlic

Pickled Black Beans
1 x 400g tin of black beans
200ml x cider vinegar
150ml x water
60g x brown sugar
12g x sea salt
1 x whole dried chilli
1 x clove of garlic
1 x tsp coriander seeds
1 x tsp whole black peppercorns


To make the pea hummus, cook the peas for 6 minutes in boiling salted water. Strain and reserve 200ml hot liquid. Blend peas and all the other ingredients listed for pea hummus together in a high speed blender. Season to taste and set aside to cool.

Next, heat all the pickled black bean ingredients (except the black beans) in a pot, bring to boil then leave to cool. Rinse black beans under cold water using a strainer then add them to the pickling liquid once the liquid has cooled. Set aside for 2 hours to allow for the pickling process to be effective.

Place sliced halloumi in a non-stick pan with olive olive. Grill for 30 seconds or until golden brown. Flip and repeat on the other side.

To serve, spoon the hummus onto a plate and lay the halloumi on one side. Top the hummus with the pickled black beans and garnish with pistachios and seeds. Drizzle with extra virgin olive oil and garnish with mint sprigs.