Sweetcorn Fritters

Add the gram flour to the mixing bowl. Season with a pinch of salt and a grind of black pepper. Give everything a good stir before adding the water (amount specified in the ingredient list). Then stir everything together again. You should have quite a thick, chunky batter! Set aside for a few minutes while you make the salad.

Cut the cherry tomatoes in half. Slice the avocado in half vertically, twist apart and remove the stone. Slip a spoon around the edge of the flesh to pop the avocado out of its skin then chop it into 2cm chunks.

Put the tomatoes and avocado in another mixing bowl and crumble over the feta cheese. In a small bowl, combine the juice of the orange with the honey and olive oil (amount specified in the ingredient list). Add a squeeze of lime juice too. Season to your liking with salt and black pepper. Pour the dressing over the salad and toss through the pumpkin seeds.

Put a good drizzle of oil in a frying pan on medium-high heat. Once the pan is hot, spoon in separate heaped tablespoons of the batter (we made two fritters per person but you can make bigger or smaller ones as you like!). Cook for 5 mins. Then turn carefully and cook for 3-4 mins more. Once ready, remove to a plate covered in kitchen paper (to soak up any excess oil). If you have any remaining batter, repeat the process!