Today on belly  , Jessie from Love & Spoon is here to take us on food and music journeys from the camino of Santiago de Compostela to the Mullum Golf Club, then Geoff will be here to share his mum Rivka’s chicken soup, our first ever song about rogan josh, lots more poetry & music, food news & great flavours today, it’s going to be a beautiful sensual spring equinox belly ,  so do visit the belly kitchen.

 

Spiced spinach, almond and besan fritters with grilled haloumi and preserved lemon yoghurt recipe by Love and Spoon

 

makes 30 fritters

Ingredients
1 tbl salt

2 tsp cumin ground

2 tsp coriander ground

2 tbl ground fennel

½ tsp chilli powder

170g besan flour

1 tsp baking powder

80g potato flour

1 clove garlic finely chopped

2 tbl olive oil

280ml water

300g baby spinach roughly chopped

handful of chopped basil leaves

2 grated zucchinis- squeezed to remove liquid

4 sliced spring onions

1 tin chickpeas lightly crushed

100g peas

1 C slivered almonds

non GM vegetable oil for frying

300g haloumi

¾ C thick greek yoghurt

1/2 a preserved lemon

to garnish:          nigella seeds

chilli seeds

fennel fronds

coriander leaves

Method
·      Mix, salt, cumin, ground coriander, ground fennel, ground chilli, besan flour, baking powder, potato flour and water together

·      Whisk in oil and garlic then add chopped spinach, basil, zucchini, onion, peas, slivered almonds and chickpeas. Mixture will be very thick and may look like there’s not enough batter but there is!

·      Heat oil and fry fritters till golden, drain on paper towel.

·      Very finely chop preserved lemon, mash with a fork and then combine with yoghurt

·      Grill haloumi

·      top fritters with a slice of grilled haloumi topped with a dollop of yoghurt and sprinkle with nigella seeds, chilli seeds, fennel fronds and fresh coriander leaves.

 

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