Halloumi, Courgette and Mint Fritters with Tomato Quinoa
Tomato Quinoa
150g quinoa
350ml vegetable stock
1 onion, finely chopped
2 cloves garlic, minced
4 chopped tomatoes
1 cinnamon stick, split in half
½ teaspoon smoked paprika
2 tablespoons oil
Cook the onions and garlic in the oil until golden. Add the tomatoes and cook for 5 minutes. Add the cinnamon and smoked paprika and cook for 30 seconds. Add the stock and quinoa. Cover with a lid and cook until the liquid has absorbed – about 15 minutes. Turn off heat and allow to rest for 10 minutes. Fluff up, check seasoning and serve.
Halloumi, courgette and mint fritters
150g coarsely grated courgette
125g coarsely grated halloumi cheese
2 tablespoons chopped mint leaves
1 teaspoon freshly ground black pepper
4 finely chopped scallions
1 egg
75g chickpea flour ( also called gram flour) or 75g plain flour
Salt to taste
1 teaspoon finely chopped red chilli
Oil for cooking
Mix the courgette, halloumi, mint, scallions together. Add the egg, chickpea flour and chilli. Mix to a thick batter. Mix in the black pepper.
Heat half a thumb nail of oil in a frying pan until hot. Add a teaspoon of the mixture and cook on both sides until golden. Check taste and add salt if needed ( depends on saltiness of cheese) . Set oven to 150oc.
Add tablespoons of the batter to the oil – don’t overcrowd the pan, do it in batches. Cook until golden and crisp on both sides, drain on kitchen paper then transfer to a baking tray and keep warm in the oven while you cook the rest.
Spoon Quinoa into bowls and add a couple of fritters. Garnish with finely grated parmesan and some ripped mint leaves.
