Haloumi, Pea and Mint Fritters

Fritters: Melt the butter in a sauté pan and cook the spring onions, zucchini and garlic with a good pinch of salt for 4 minutes. Add the peas and cook for 1 minute. Cool.

Batter: Put all the ingredients in a food processor and blend until smooth.

Stir the cooled vegetables and haloumi into the batter.

To cook: Heat a little olive oil in a sauté pan and cook large spoonfuls of the mixture for 2-3 minutes each side until golden and cooked through. You should get 12 fritters.

Place the fritters in a warm oven until they are all cooked.

To serve: Arrange the fritters on plates and if using, add theroasted beetroot, a dollop of yoghurt and the watercress. 

Cook’s tip: If using fresh peas, this is the volume after they have been podded. Blanch in boiling water until tender before adding to the zucchini mixture.