COURGETTE & PARMESAN FRITTERS WITH BURRATA & BALSAMIC SALAD

Serves 4

Ready in 35 minutes

Farro

■ 100g farro

Fritters

■ 3 courgette, grated

■ 6 eggs

■ 50g grated Parmesan

■ 150g wholemeal flour

■ 1⁄ cup milk

4

■ 1 tsp baking powder

■ 2 drizzle of olive oil

Tomato Salad

■ 8 vine tomatoes

■ 2 tsp balsamic vinegar

To Serve

■ 150g burrata cheese, torn ■ 100g mesclun

■ 100g balsamic glaze

Bring a large pot of salted water to the boil.

Before you start:

Once water is boiling, add farro and simmer for 15-20 minutes, or until tender with a slight bite.

Drain, rinse under cold water, then drain again.

Cook farro:

Grate courgette and add to a large bowl.

Add eggs, Parmesan, wholemeal flour, milk and baking powder. Season and whisk together, until just combined.

Prep fritters:

Heat half the oil in a large, non-stick fry-pan on medium-high heat. Cook heaped tablespoons of fritter batter in batches for 2-3 minutes each side, until golden, puffed and cooked through.

Cook fritters: Prep tomato salad:

Cut smaller tomatoes in half and larger tomatoes into quarters. Toss together in a medium bowl with cooked farro and balsamic vinegar. Season to taste.

Tear burrata into chunks over a small bowl so you catch any cream.

To finish:

Mesclun with fritters, tomato salad and burrata. Drizzle over balsamic glaze.

Serve: