Sweetcorn & Courgette Fritters
Top with an egg with a runny yolk and a drizzle of chilli dressing
-
25 mins
-
Serves 2
45 Minutes
Serves 2
What you'll need…
- 300g Carrots
- 3 Tablespoons extra virgin olive oil
- 1/2 Teaspoon cumin seeds
- 1 Lemon
- 1/2 Teaspoon honey
- 1/2 Teaspoon wholegrain mustard
- 250g Ready cooked lentils
- 1/4 Cucumber
- 80g Mixed leaf salad
- 50g Feta
The method
1
Peel and slice your carrots lengthways. Then zest and juice your lemon and chop your cucumber.
2
Pre-heat your oven to 200°C. Toss the carrots in 1 tablespoon of olive oil, the cumin seeds and some salt and pepper.
3
Spread evenly across a baking tray and roast for 30-35 minutes or until soft and golden.
4
In the meantime, whisk together the remaining olive oil, the lemon juice and zest, honey and mustard.
5
Once the carrots are cooked, toss together the mixed leaf salad, carrots, lentils, cucumber and the dressing. Finish by crumbling over the feta. Enjoy!
Recipe from BBC Good Food
