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Cut the halloumi blocks in half lengthways so you have 4 halloumi rectangles, a couple of cm thick
Place the halloumi quarters in boiling water and leave to soak for 20 minutes
Carefully lift them from the pan one at a time, leaving the rest in while you place each one on a double sheet of kitchen roll
Place more kitchen roll on top of the halloumi and gently roll it out. When it's thin and double the size leave it to cool completely before moving
Roll in flour until coated then tap off excess. Repeat with the rest of the halloumi
Sieve the flour into a mixing bowl and stir in the turmeric, baking powder and paprika, then season with salt and ground pepper
Pour the cold lemonade into the flour
Stir with a whisk until smooth and lump free
In a large non-stick frying pan, heat enough oil so that it covers the bottom of the pan, 2mm deep
When the oil is spitting hot, dip each piece of halloumi in the batter until coated, before placing it straight in the hot pan
Fry on a medium/high heat for around 2-3 minutes each side, or until the batter is golden brown and crispy
Place the crispy halloumi on kitchen roll to absorb the excess oil, before serving
Squeeze a little fresh lemon over the top and sprinkle with a little sea salt