I love brunch over the weekend and it usually means a refuel between training sessions or just a general morale booster after a busy week!
My husband Mark loves halloumi and but is not so keen on vegetables so this is a compromise to incorporate the two!
The recipe only takes a few ingredients and you could serve with anything extra you fancy as part of a truly epic breakfast or brunch.
Courgette and Halloumi Fritters
Makes 7-8 fritters
(enough for 2 people)
225g block halloumi
1 courgette, grated
Freshly ground black pepper
Pinch of cayenne pepper
1- Pre heat the oven to 180°C
2- Drizzle oil into a baking tray, add cherry tomatoes, season with salt and pepper and shake the tomatoes in the tray to coat in the oil. Roast for 10-12 minutes.
3- Grate half the halloumi and thinly slice the remaining half.
4- Into a medium bowl, add the grated courgette, grated halloumi, eggs, cayenne pepper and black pepper. Stir until combined.
5- Heat a large frying pan on a medium heat and fry spoonfuls of batter. Fry for 3 minutes until golden brown and starting to cook through to the top. If still runny on top, leave for a further minute.
6- Flip over and cook for a further 3 minutes.
7- Heat another small frying pan on a high heat and fry the sliced halloumi until golden brown.
8- Serve the fritters and halloumi warm with the roasted cherry tomatoes and sliced avocado.