Halloumi and Harissa Pancakes
Place a bowl on the scales and sift through the plain flour and baking powder with a sieve.
Crack two eggs into the mixture, a pinch of salt, 3 tsp of your harissa paste, milk and 100ml of cold water and whisk together. Once you have made a smooth batter, add the juice from the lemon and give it a final whisk and set aside.
Chop your halloumi into thin strips and coat with olive oil, thyme leaves, and pepper.
Once fully coated, fry two slices of halloumi in a pan until lightly golden on both sides. Place the halloumi slices in the centre of the pan. Then, take a ladle of your pancake mix and evenly pour over the halloumi slices (to make a pancake shape).
Leave to fry until golden brown then flip and fry the other side. Remove from heat and place on a plate then repeat for all pancakes.
Crack the remaining eggs into a frying pan, fry until you have a crispy base and season with salt and pepper.
Finely chop your parsley.
To plate up, place the egg on top of your pancake with the last tsp of harissa paste and parsley. Repeat for the rest of your MOB. Tuck in!