Salad Recipes

Chickpea fritters with courgette salad

Mix up a pancake-style batter to make little griddle cakes with storecupboard ingredients, then serve with a contrasting green salad

Ingredients

• 400g can chickpea, drained and rinsed
• 2 large eggs
• 3 tbsp full-fat milk
• 4 tbsp plain flour
• 1 tsp baking powder
• bunch spring onions, ½ chopped, ½ sliced lengthways
• 4 tsp harissa
• 3 tbsp sunflower oil
• 2 courgettes, thinly sliced
• 200g pack feta cheese, crumbled
• small bunch mint leaves
• 150ml pot natural yogurt, to serve

Directions

• STEP 1

  Blitz half the can of chickpeas in a food processor until smooth. With the motor running, add the eggs and milk, then sift in the flour and baking powder. Process until you have a lump-free batter. Fold in the whole chickpeas and chopped spring onions. Season and add half the harissa.

• STEP 2

  Heat half the oil and fry the courgettes in batches until golden; keep warm in a low oven. Heat a little more oil and cook 2 tbsp-portions of the fritter mix in batches for a couple of mins, until you see bubbles appear, then flip over and cook the other side until golden. Keep warm with the courgettes.

• STEP 3

  Toss together the courgettes, feta, mint and sliced spring onions. Divide between 4 plates and top each with 2 fritters and a dollop of yogurt swirled with the remaining harissa.