Halloumi & beetroot fritters

Dinner with 12 ingredients.

Servings: 2

Total time: 30 minutes

Ingredients

• 0.25 teaspoon nigella seeds (optional)
• 50 gram lighter halloumi drained and coarsely grated
• 75 gram self-raising flour
• 0.5 lemon zested and juiced
• 150 gram cooked beetroot drained and coarsely grated
• 2 tablespoon milk
• 3 tablespoon rapeseed oil
• 1 egg
• 0.25 teaspoon baking powder
• 1 teaspoon honey
• 1 garlic clove grated
• 100 gram rocket

Method

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. 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.