Ingredients

• 260g (1 2/3 cups) frozen peas
• 150g (1 cup) frozen broad beans
• 100g (2/3 cup) wholemeal spelt flour
• 3/4 teaspoons baking powder
• 125ml (1/2 cup) milk
• 2 eggs
• 180g haloumi, coarsely grated
• 2 tablespoons finely chopped fresh mint
• 2 green shallots, thinly sliced
• 2 tablespoons extra virgin olive oil
• Baby spinach leaves, to serve

Tomato & almond salsa

• 200g grape tomatoes, halved
• 1 1/2 tablespoons extra virgin olive oil
• 2 tablespoons slivered almonds, toasted
• 1 green shallot, thinly sliced
• 1 tablespoon white balsamic vinegar
• 1 lemon, zested

Method

• Step 1 Cook peas and beans in a saucepan of boiling water for 2 minutes or until bright green and tender crisp. Drain. Refresh under cold running water. Peel and discard the pod from beans. Process beans and 1 cup of the peas in a food processor until combined.
• Step 2 Sift flour and baking powder into a large bowl. Season. Make a well in the centre. Whisk milk and eggs together in a jug. Add to well and stir until smooth. Stir in bean mixture, haloumi, mint, shallot and remaining peas until a thick batter forms.
• Step 3 Heat half the oil in a non-stick frying pan over medium heat. Add three 1⁄4-cupfuls of batter, flattening slightly. Cook for 2 minutes or until golden. Turn. Cook for a further 1-2 minutes or until cooked through. Transfer to a plate lined with paper towel. Repeat in 3 batches with remaining oil and batter.
• Step 4 Meanwhile, for the salsa, line a baking tray with foil and preheat grill on high. Place the tomato, cut-side up, on tray. Drizzle with 2 tsp of the oil. Season. Grill for 4-5 minutes or until tender and lightly charred. Transfer to a bowl. Stir in the almond, shallot, vinegar, zest and remaining oil. Season.
• Step 5 Divide fritters among serving plates and top with the baby spinach and salsa.