Haloumi And Vegie Frittata Food

CARROT & HALLOUMI FRITTERS WITH CORIANDER DIP

Steps:

• Whisk the egg and flour together in a large bowl until thick and lump-free, then fold in the onion, carrots, halloumi, ginger, chilli, ground coriander, half the fresh coriander and plenty of seasoning. The mixture should be quite stiff - if the batter isn't coating the veg, add another tablespoon of flour or a small splash of milk.
• Fill a medium heavy-based saucepan no more than a third full of vegetable oil and heat to 180C, or until a cube of bread sizzles when dropped into the oil, and browns in about 30 seconds.
• Form the fritter mixture into bite-sized balls using your hands or two small spoons. Fry the fritters in batches of five or six, turning in the oil every few minutes for a total of 5-6 mins, or until crisp and golden brown. Drain on kitchen paper and serve hot, or leave to cool and reheat before serving. Will keep in an airtight container in the fridge for up to three days, or in the freezer for three months. To reheat, heat the oven to 220C/200C fan/gas 7, transfer to a baking tray, and bake for 5-10 mins until crisp and heated through.
• To make the dip, combine the yogurt, most of the remaining fresh coriander, and some seasoning. Melt the butter or ghee in a small frying pan, then stir in the paprika, chilli flakes and coriander seeds. Sizzle for 1 min, then pour over the yogurt. Top with the rest of the coriander, and serve with the fritters for dunking.

PUMPKIN, HALLOUMI & CHILLI OMELETTE

Steps:

• Heat half the oil in a large frying pan. Cook the halloumi for 1-2 mins on each side until golden, remove from the pan and set aside. Add the remaining oil to the pan, then cook the squash for about 10 mins, until soft and starting to colour. Add the chilli and garlic and cook for a further 2 mins. Pour over the vinegar, then put the halloumi back into the pan, scatter over the mint and pour on the eggs. Cook for 5 mins until the base is set.
• Heat the grill to high. Flash the omelette under the grill for 5 mins until puffed up and golden. Serve immediately or allow to cool and serve cold with a salad if you like.

HALOUMI AND VEGIE FRITTATA

Steps:

• Preheat oven to 180 C.
• Place leek and peppers in roasting pan, drizzle with oil.
• Season and then toss to combine.
• Roast 40 minutes till soft, remove from oven and cool.
• Leave oven at 180 C.
• Lightly grease 25 cm non stick ovenproof frypan.
• Arrange roasted vegetable in base of frypan.
• Sprinkle with grated cheese.
• In a jug, combine eggs, cream, basil and seasoning, whisk well.
• Pour mixture over vegetables, cook over low heat for 10 minutes.
• Transfer to oven and cook for 40 minutes till firm.