Cauliflower and Quinoa Fritters with Halloumi and Mint Glaze by Jo Wilcox

Serves 4 

• 1 cup cooked well-drained mashed cauliflower 
• 1 cup cooked quinoa 
• 1 beaten egg 
• ½ cup self-raising flour 
• ½ teaspoon turmeric
• 1 teaspoon cumin seeds 
• 1 teaspoon Colman’s Mint Sauce 
• 1 teaspoon seas salt 
  
  
• 1 packet haloumi, sliced 
• 1-2 tablespoons olive oil 
  
  
• 1-2 tablespoons Colman’s Mint Sauce 
• 1 teaspoon honey 
• ½ cup plain yoghurt 
  
  
• Seasonal greens, micros or lettuce 

In a large bowl combine the cauliflower, quinoa, beaten egg, flour, turmeric, cumin seeds, mint sauce and sea salt and fold all together. 

Heat a small amount of oil in a non-stick frying pan and cook about ¼ cup of the mixture per fritter cook for 1 to 2 minutes each side until golden and puffed. Make sure to spread them out to make even sized fritters. Set aside and keep warm.

Pat the halloumi dry with paper towels and slice into about 10-12 thin slices. Lightly oil a frying pan and sear the halloumi until golden on both sides. Combine the mint sauce, honey and yogurt.

Serve the fritters stacked with halloumi, seasonal greens and a dollop of minted yogurt.