Cauliflower and Pumpkin Fritters with Mint-Feta Sauce

• gram100g g

  (chickpea) flour

• turmeric↗1 tsp tsp
• ground cumin↗1 tsp tsp
• coriander↗small bunch

  finely chopped (optional)

• oil↗

  for shallow frying

• natural yogurt↗150g g
• garlic clove↗1

  pressed

• vegetarian feta↗75g g

  crumbled

• finely chopped mint2 tbsp tbsp
• pita↗

  and salad, for serving

• cauliflower1

  separated into florets, stem diced

• large pumpkin squash (butternut)↗½

  cut into cubes

• oil↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C fan/gas 4. Toss the cauliflower and pumpkin with oil and spread them on a large baking tray. Roast for 25 minutes, or until tender. If you prepare the base ahead of time, you can let it cool at this stage and then freeze it in an airtight container for up to a month. (Fully thaw before using in the next step.)

2. 2

   Place the flour in a bowl and gradually stir in 125–150 ml of water to form a dough as thick as double cream. Add the turmeric, cumin and a pinch of seasoning. Lightly mash the cauliflower and pumpkin and gently fold them into the dough. Add the cilantro if using.

3. 3

   Heat a little oil in a pan and, once hot, spoon about 2 heaping tablespoons of the mixture into the pan, spacing them apart. Fry until the fritters turn dark‑golden, about 2–3 minutes per side. Remove, keep warm, and repeat with the remaining batter.

4. 4

   Combine the yogurt with garlic, feta and mint. Serve the fritters with the mint‑feta sauce, salad and pita.