This recipe from the Minimalist Baker introduced me to the idea roasting chickpeas. The thought of these spiced roasted peas on a bed of sticky baked sweet potato topped with a tahini, lemon, garlic and dill sauce had me following Dana's recipe to the letter. And it was well worth every easy step!
Definitely a side or entree, I needed something to sit alongside the dish and recalled the sweetcorn and halloumi fritters we made a few weeks ago. With two courgettes to use up, I decided they'd make a good alternative to the sweetcorn. The addition of some lemon zest and za'atar made them a very respectable partner for the baked sweet potato.
Halloumi and Courgette Fritters
2 courgettes, grated
250g halloumi, finely diced
Zest of one lemon
3 spring onions, chopped
2 1/2 tsp za'atar
1 egg beaten
2 tbsp flour
Extra virgin olive oil to fry
Using your hands squeeze out any excess water from the grated courgette.
Combine the ingredients in a large bowl then shape into eight patties.
Heat the oil in a large pan and fry the fritters on a gentle to medium heat for approx. 6 minutes on each side. Monitor the fritters carefully to ensure they do not cook too quickly and burn, but be careful not to fuss over them too much as they will be quite fragile until golden underneath.