Falafel Flatbreads and Halloumi Fries

Add the Greek yoghurt to a bowl along with the tahini and the honey. Squeeze in the lemon juice and season with salt and pepper. Gradually stir through the water (see ingredients for amount) with a fork until well combined. Taste and and add more salt and pepper if you feel it needs it. Quarter the pomegranate (see ingredients for amount). Holding the pomegranate pieces over a bowl of water, scoop out the seeds into the bowl of water. TIP: Use a fork to do this, it helps to release the seeds. Remove the seeds from the water set aside. Discard the white pith.

Pop the falafel mixture into a medium mixing bowl and add thechermoula and lemon zest. Season with salt and pepper and add the water (see ingredients for amount.) Mix together until well combined then set aside for 3-4 mins (the mixture will thicken in this time). Meanwhile, roast the potatoes on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.

Once the falafel mixture has thickened, shape into balls (4 per person) TIP: Wet your hands before shaping the falafels to prevent them from sticking to your hands. Heat a drizzle of oil in a large frying pan over medium-high heat. Once hot, add the falafels and cook, turning occasionally, until browned all over, 5-6 mins. Pop onto a baking tray and bake on the middle shelf of your oven until firm and cooked through 6-8 mins. Remove from the oven.

Pop your pan back on medium-high heat and add a drizzle of oil. While the oil is heating up, pop the flour in a shallow bowl and add half the sumac. Mix together, then add the halloumi fries to the bowl and toss to coat in the flour. Lay the halloumi fries in your hot oil and fry until golden all over, 6-7 mins total. Remove the pan from the heat. Meanwhile, pop your flatbreads on the top shelf of the oven to warm through, 2-3 mins.