Haloumi & Courgette Fritters with Roasted Chickpea Salad

Ready in 20 minutes • Serves 20
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, March 4, 2018.

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Use a non-stick frypan for best results when cooking your fritters. Use a clean, dry tea towel to dry the chickpeas.

Ingredients

Preheat oven to 220°C. Line an oven tray with baking paper. Toss chickpeas and first measure of curry spice mix on prepared tray with a drizzle of olive oil and season. Roast for about 15 minutes, until crispy and golden.
Pat halloumi dry and grate halloumi and courgette into a large bowl. Add egg, lemon zest, second measure of curry spice mix, flour, baking powder and salt. Season well with pepper and mix well to combine. Set aside.
Heat a drizzle of oil in a large fry-pan on low-medium heat. Use a ¼ cup measure to scoop fritter mix into the pan, then spread out until they are about 1cmthick. Cook, in batches, for 4-5 minutes each side, until golden brown and cooked through. Set aside, covered, to keep warm.
While fritters are cooking, finely dice cucumber and cut lemon in to wedges. Set aside.
Remove chickpeas from oven, scatter over spinach and lemon juice and toss lightly together. Set aside for a minute to allow to wilt.
To serve, place roasted chickpea salad onto a plate and top with halloumi and courgette fritters, a drizzle of yoghurt, and a sprinkle of cucumber and mint leaves. Serve a wedge of lemon on the side.