foody

Ingredients

• 400g can of chickpeas, (drained and rinced)

• 2 large eggs

• 1 tbsp full-fat milk

• 4 tbsp plain flour

• 1 tsb 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 natural yogurt (to serve)

Method

1) Blitz half of the chickpeas in a food processor until smooth

2) With the motor running add the eggs and milk, then sift in the flour and the baking powder.

3) Process until you have a lump-free batter.

4) Fold in the whole chickpeas, and the chopped spring onions.

5) Season and add half the harissa.

6) Heat half the oil and fry the courgettes in batches until golden (keep warm in a low oven)

7) Heat a little more oil and cook 2 tbsps of portions of the fritter mix in batches, for a couple of mins, until you see bubbles appear, then flip over and cook on the other side until golden. (keep warm with the courgettes)

8) Toss together the courgettes, feta, mint, and sliced spring onions.

9) Divide between 4 plates and top each with 2 fritters, and a dollop of yogurt swirled with the remaining harissa.

Ingredients

• 1 courgette (trimmed & thinly sliced lengthways

• 2 tsp harissa paste

• 2 tsp olive oil

• Small handful broad beans (fresh of frozen)

• 2 tbsp houmous

• 1 spring onion (finely sliced)

• 1 tsp tahini paste

• Small garlic clove (crushed)

• Squeeze lemon juice

• 1 tbsp Greek-style yogurt

• 1 lge wholemeal pitta bread

Method

1) Toss the courgette slices in the harissa and olive oil, and season.

2) Cook on a hot griddle pan for 2 mins each side or until tender.

3) Transfer to a plate and set aside.

4) Cook the broad beans in boiling water for 2 mins, drain under cold water, then slip them out of their outer skins.

5) Put the broad beans, houmous, spring onion in a small bowl and mix to combine

6) In another bowl, mix the tahini, garlic, lemon juice and yogurt.

7) Toast the pita and split to create 2 pockets.

8) Spoon the houmous mix inside each pocket, followed by the courgette slices and drizzle on the yogurt mixture

Ingredients

• 3 slices granary bread

• 1 large handful of watercress

• 1 carrot (peeled & coarsely grated)

• Small squeeze of lemon juice

• 1 tbsp olive oil

• 2 dsps reduced fat houmous

• 2 tomatoes (thickly sliced)

Method

1. Toast the bread

2. Mix the watercress, carrot, lemon juice, and olive oil together.

3. In a small bowl spread the houmous over each slice of toast.

4. Add on 1st slice with the watercress & carrot salad.

5. Add on top the next slice with the tomato.

6. Add the final slice with the houmous side down

7. Press down