Summer is coming and this is my ideal easy sunny day light meal or snack. These courgette and halloumi fritters are seriously good – crispy caramelised edges of salty halloumi with a light, moist centre. Served on a slick of cooling yoghurt, with jammy roasted tomatoes. And they’re so easy to make. The courgette and halloumi are grated, mixed with egg, flour and oregano and then pan-fried. I’d serve this with a grain or lentil salad. It will make a very welcome addition to any summery spread.

iNGREDIENTS

Makes 2-3 portions

1 large courgette, coarsely grated
250g block halloumi cheese, coarsely grated
1 egg
3 tbsp chickpea/ gram flour
A good pinch dried oregano
A few sprigs thyme (optional)
160g Greek yoghurt
A good handful of basil leaves (washed)
Olive oil
Salt and pepper
Pinch chilli flakes (optional)

Looking for substitutions?

Omit the thyme or swap if for rosemary.
Swap the oregano for dried mint.
Use any flour in place of the chickpea flour – regular plain will work perfectly.
If you want to omit the egg just add in extra flour until you reach a pliable consistency.

RECIPE

1. Place the tomatoes on a baking tray with they thyme and olive oil. Roast at 190c until bursting – around 15 mins
2. Place the courgette in a bowl with a really good pinch of salt. Let it sit for at least 5 mins, then squeeze out all the liquid
3. Mix together the courgette, halloumi, egg, oregano and flour until well combined. Form thin patties in your hands roughly the size of your palm
4. Place a little oil in a wide frying pan over a medium heat. Add the fritters well-spaced to the pan (do this in batches if necessary to not overcrowd)
5. When the underside is well coloured turn the patties and cook through
6. Spoon the yoghurt onto a serving plate, top with the fritters, roast tomatoes, chulli flakes and basil leaves. Drizzle over more olive oil, if you like

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