- 1 cauliflower
- 150g plain flour
- 1 tsp baking powder
- 1 tsp cumin seeds
- 1 tsp turmeric
- 1 egg
- 200ml full cream milk
- 150g yogurt
- 2 spring onions
- 1 garlic clove
- 1 lemon
- 50g peppery salad mix
- A handful of oregano, leaves only
- 200g heirloom tomatoes
- 25g mixed seeds
- Sea salt
- 2 tbsp olive oil
- Freshly ground pepper
- Large pan with lid
- Large frying pan
- 1.
Fill a large pan with water, cover and bring to the boil. Slice the leaves off the cauliflower (you can save these for stir-fries). Break the cauliflower into small florets, then chop the stalk into bite-sized chunks. When the water is boiling, add the cauliflower and simmer for 10 mins till tender when pierced with a fork.
- 2.
While the cauliflower simmers, make the fritter batter. Tip the flour and 1 tsp baking powder into a mixing bowl and add a pinch of salt. Add 1 tsp each cumin seeds and turmeric. Whisk with a fork.
- 3.
Crack the egg into a separate bowl and pour in 200ml of the milk. Beat together, then pour into the flour mix and whisk to make a smooth batter.
- 4.
Trim the roots off the spring onions and slice off any ragged greens. Thinly slice the spring onions, white and green parts. Add them to the batter. When the cauliflower is tender, drain it and tip it into the batter. Stir to mix everything together.
- 5.
Pour ½ tbsp olive oil into a large frying pan and warm to a high heat. Dollop in 4 large spoonfuls of the cauliflower mixture and flatten slightly with the back of a fish slice or spatula. Fry for 3-4 mins on both sides, till golden all over. Transfer the fritters to a plate and repeat with the remaining batter, adding a little more oil each time. You should get around 16 fritters, and you can keep them warm by covering loosely with foil, or popping in the oven, set to its lowest temperature.
- 6.
While the fritters fry, peel the garlic and grate it into a bowl. Grate in the lemon zest and squeeze in the juice from 1 half. Finely chop the oregano leaves and add most of them to the bowl (keep a pinch back for garnishing). Stir in the yogurt, season with salt and pepper and set aside.
- 7.
Halve the heirloom tomatoes and slide them into a salad bowl. Scatter over the mixed seeds and add the peppery salad leaves. Squeeze over the juice from the remaining lemon half. Add a pinch of salt and pepper and toss to mix.
- 8.
When the fritters are all cooked, divide them between a couple of plates. Serve with the tomato salad and the garlicky yogurt on the side.