BREAKFAST FREEKEH AND COURGETTE FRITTERS

MAKES 8 EASY 50 MINS

Give your favourite weekend fry- up a delicious injection of nutrients, flavour and colour.

Roasted Tomatoes:

200g baby tomatoes on the vine Olive oil

Fritters:

700g courgettes, coarsely grated 4 eggs 120g freekeh flour (grind wholegrain freekah in coffee grinder until fine) 7.5ml ( 1½ tsp) baking powder 1 clove garlic, mashed A handful of fresh chopped parsley Salt and black pepper to season Olive oil for frying

To serve: Fried eggs and bacon

Preheat the oven at 200°C. Place the vine tomatoes on a baking sheet and drizzle with a little olive oil. Roast for 20–30 minutes until the skins are blistered. Place all the ingredients for the fritters except the olive oil in a bowl and mix to combine. Add another egg if the mixture is too dry. Heat a splash of olive oil in a large non-stick pan over a medium-high heat. Add a quarter cup of the mixture to the pan and flatten the fritter. Repeat and cook in batches for about 3 minutes on each side until golden. Serve the fritters with fried eggs, bacon and the roasted tomatoes.