Halloumi & beetroot fritters

• lighter halloumi↗50g g

  drained and coarsely grated

• self-raising flour↗75g g
• baking powder↗¼ tsp tsp
• nigella seeds¼ tsp tsp

  (optional)

• lemon↗½

  zested and juiced

• garlic clove↗1

  grated

• egg↗1
• milk↗2 tbsp tbsp
• cooked beetroot↗150g g

  drained and coarsely grated

• rapeseed oil↗3 tbsp tbsp
• honey↗1 tsp tsp
• rocket↗100g g

Step-by-step instructions

1. 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.

2. 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.