Crispy stuffed zucchini flowers with tomato & halloumi

For the filling

300 g tomatoes, grated and drained 1 tbsp breadcrumbs ½ onion, finely chopped ½ garlic clove, minced 1 egg 1 tbsp fresh mint, finely chopped 1 tbsp fresh parsley, finely chopped 80 g halloumi cheese, grated Salt Pepper

For the flowers

10 - 12 zucchini flowers, cleaned

For the batter

100 g all-purpose flour 150 ml beer (or sparkling water) ½ tsp baking powder ½ tsp turmeric (optional) Salt 1 liter sunflower oil, for frying

For the yogurt sauce

200 g strained yogurt Zest of ½ lemon Salt