BEETROOT FRITTERS WITH HALLOUMI AND A LEMON-GINGER DRESSING

MAKES 16 FRITTERS; SERVES 4

FOR THE LEMON-GINGER DRESSING 2 tsp finely grated ginger

1 tbsp mild honey

Finely grated zest and juice of 1 lemon 75ml extra virgin olive oil

Salt and pepper, to season

FOR THE FRITTERS

3 medium beetroot, peeled and coarsely grated (about 200g prepared weight) 3 medium carrots, scrubbed and coarsely grated (about 200g prepared weight) 400g halloumi cheese, drained

2 tbsp finely shredded mint

1 garlic clove, crushed

1 tsp finely grated ginger

3 tbsp chickpea flour or plain flour

2 eggs, beaten

2 tbsp light olive oil

To make the dressing, combine all the ingredients in a screw-top jar until blended. To make the fritters, cut off about 75g of the halloumi; coarsely grate and add to the grated beets and carrots in a bowl. Slice the remaining halloumi and set aside.

Add the remaining fritter ingredients except the oil to the bowl, season, and mix well. Form into 16 rounds. Heat the oil in a large frying pan and fry the fritters, in batches, for a couple of minutes on each side, flattening down with a spatula, until golden. Remove and keep warm in a low oven while cooking the rest. Wipe out the pan and fry the halloumi for a minute or two on each side. When done, it should be crisp and golden.

Layer the fritters and halloumi on plates and serve with salad leaves. Drizzle with the dressing to finish. →

COOK’S TIP Use the light and tangy dressing straightaway or keep in the fridge for up to five days – just shake it up before using