Chickpea fritters with courgette salad

• can chickpea↗400g g

  drained and rinsed

• large eggs↗2
• full-fat milk↗3 tbsp tbsp
• plain flour↗4 tbsp tbsp
• baking powder↗1 tsp tsp
• bunch spring onions↗

  ½ chopped, ½ sliced lengthways

• harissa↗4 tsp tsp
• sunflower oil↗3 tbsp tbsp
• courgettes↗2

  thinly sliced

• pack feta cheese↗200g g

  crumbled

• small bunch mint↗

  leaves

• pot natural yogurt150ml ml

  to serve

Step-by-step instructions

1. 1

   Blitz half the can of chickpeas in a food processor until smooth. With the motor running, add the eggs and milk, then sift in the flour and baking powder. Process until you have a lump-free batter. Fold in the whole chickpeas and chopped spring onions. Season and add half the harissa.

2. 2

   Heat half the oil and fry the courgettes in batches until golden; keep warm in a low oven. Heat a little more oil and cook 2 tbsp-portions of the fritter mix in batches for a couple of mins, until you see bubbles appear, then flip over and cook the other side until golden. Keep warm with the courgettes.

3. 3

   Toss together the courgettes, feta, mint and sliced spring onions. Divide between 4 plates and top each with 2 fritters and a dollop of yogurt swirled with the remaining harissa.