Page 82 - Homes amp Gardens UK February 2021

LIFESTYLE

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
COOK’S TIP rounds. Heat the oil in a large frying

Use the light and tangy dressing pan and fry the fritters, in batches,
for a couple of minutes on each side,
straightaway or keep in the fridge
flattening down with a spatula, until
for up to five days – just shake it golden. Remove and keep warm in a

up before using 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. →

H O M E S A N D G A R D E N S . C O M 81