halloumi, courgette & mint fritter with green harissa, black rice salad

green harissa:

ingredients:

1. 2 green chillies
2. 1/4 tsp cumin seeds
3. 1/4 tsp fennel seeds
4. 1/4 tsp sumac
5. 1/2 tsp chilli flakes
6. 130lm rapeseed oil
7. 15g fresh mint leaves
8. 15g fresh flat leaf parsley
9. 15g fresh coriander leaves
10. 2 lemons
11. 100g peas
12. 2 spring onions
13. 2 cloves of garlic

directions:

1. preheat the oven to 200*
2. place green chillies on a baking tray and roast for 12 minutes. 
3. remove from the oven, wrap in clingfilm and set aside to cool for 15 minutes.
4. meanwhile, toast the cumin and fennel seeds in a dry pan over a medium heat, for 1 minute.
5. using a pestle and mortar, grind the toasted spices together with the sumac and chilli flakes.
6. once the green chillies have cooled, slice the chillies open, remove and discard the core and seeds. peel off the skins.
7. place the chilli flesh, ground spices from the pestle and mortar, the rapeseed oil, the fresh herbs and peas into a blender. zest and juice the 2 lemons, adding both to the blender. peel and crush the cloves of garlic and add them to the blender and finally trim and slice the spring onions, adding those to the blender.
8. blitz the contents of the blender for 1 minute.
9. set the green harissa aside whilst you prep the salad

black rice salad:

ingredients:

1. 100g black rice
2. 3 spring onions
3. 1/3 of a cucumber
4. 20g fresh mint leaves
5. 20g fresh coriander leaves
6. 20g fresh flat leaf parsley
7. 2 jalapeno's
8. 70g peas
9. 3 tbsp green harissa (already prepared)
10. zest of 1/2 lemon
11. squeeze of lemon juice

directions:

1. rinse the rice in cold water.
2. bring a saucepan of salted water to the boil. add the rinsed rice, lower the heat to a simmer and cook for 25-35 minutes.
3. drain the rice and leave to cool.
4. meanwhile, trim and thinly slice the spring onions, cucumber and herbs. 
5. finely slice the jalapeno's
6. place the cooled rice along with the chopped greens and peas into a salad bowl.
7. toss together with 3 tbsp of green harissa, the zest of 1/2 a lemon and a squeeze of lemon juice.
8. set the salad and the remaining green harissa aside while you prep the fritters 

halloumi, courgette and mint fritters:

ingredients:

1. 250g halloumi
2. 1/2 red onion
3. 1 chilli
4. 3 cloves of garlic
5. 20g fresh mint leaves
6. zest of 1 lemon
7. 2 courgettes
8. 3 eggs
9. 150g fresh breadcrumbs
10. 2 tbsp plain flour
11. a dash of rapeseed oil

direction:

1. grate the halloumi into a large bowl.
2. finely dice half a red onion, and add to the bowl.
3. finely chop all the herbs and the garlic cloves and add to the bowl.
4. add the zest of 1 lemon and mix all the ingredient together well.
5. grate the courgettes and wrap in a clean tea towel. squeeze to remove any excess liquid. 
6. break the eggs into a small bowl and lightly beat.
7. place 100g of day old bread into a food processor and blitz for 1 minute.
8. add the courgettes, eggs and breadcrumbs into the large bowl of all ready mixed ingredients.
9. mix together well. cover with clingfilm and leave to rest in the refrigerator for 10 minutes.
10. shape the mixture into egg sized patties. lightly coat in flour, shaking off any excess.
11. warm a dash of oil in a frying pan over a medium heat. cook the fritters in batches for 5 minutes on each side
12. serve on a bed of the black rice salad, with a wedge of lemon and small dish of the green harissa for dipping.
13. enjoy!