Monday: Chilli chickpea fritters
2 x 400g tins chickpeas, drained
1 egg, lightly beaten
50g plain flour
1 lemon, zested and cut into wedges
2 carrots, coarsely grated
1 red chilli, deseeded and finely chopped
3 spring onions, finely sliced
2 tbsp olive oil
225g pack halloumi, cut into 5mm slices
2 Little Gem lettuce, finely shredded
3 tbsp sweet chilli dipping sauce
1. Tip the chickpeas into the bowl of a food processor and pulse until they form a rough paste. Alternatively, mash them with a potato masher until smooth. Transfer to a bowl and mix in the egg, flour, lemon zest, grated carrot, chilli and spring onion (reserving some to garnish). Mix until well combined and season with pepper. Shape the mix into 8 fritters.
2. Heat 1 tbsp oil in a large, nonstick frying pan over a medium-high heat and, working in batches, fry the fritters for 3-4 mins on each side until golden. Set aside.
3. Wipe the pan clean with kitchen paper, then heat the remaining 1 tbsp oil in the pan over a high heat. Fry the halloumi for 3-4 mins on each side until golden and crisp.
4. To serve, divide the lettuce between plates. Top with 2 fritters per portion, the grilled halloumi, the remaining spring onion, a drizzle of sweet chilli sauce and a wedge of lemon.