Fennel, mint & clementine salad
Enjoy a fresh winter salad with fennel, mint and clementine. With added noodles, it's filling and it keeps well for packing into a lunchbox the next day
Halloumi & beetroot fritters
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 50g lighter halloumidrained and coarsely grated
- 75g self-raising flour
- ¼ tsp baking powder
- ¼ tsp nigella seeds(optional)
- ½ lemonzested and juiced
- 1 garlic clovegrated
- 1 egg
- 2 tbsp milk
- 150g cooked beetrootdrained and coarsely grated
- 3 tbsp rapeseed oil
- 1 tsp honey
- 100g rocket
Nutrition: Per serving
- kcal464
- fat25g
- saturates6g
- carbs40g
- sugars11g
- fibre5g
- protein18g
- salt1.7g
Method
step 1
Combine the halloumi, flour, baking powder, nigella seeds (if using) and lemon zest in a large bowl. In a separate bowl, whisk together the garlic, egg and milk with a large pinch of fine sea salt and season well with black pepper. Add to the halloumi mixture along with the grated beetroot and mix well.
step 2
Heat 1 tbsp of the oil in a large non-stick frying pan over a medium heat. Spoon in 2 heaped tbsp of the batter (you should have enough for six fritters) and level them to about 2cm thick. Fry, in batches, for 3 mins on each side, until golden and cooked through. Mix the lemon juice with the remaining oil and honey in a bowl and season to taste. Toss the rocket with the dressing and serve with the fritters. Will keep chilled for up to three days.
