Ingredients

• 250g frozen chopped spinach, thawed
• 1 2/3 cups (410ml) buttermilk
• 1 Coles Brand Australian Free Range Egg
• 25g butter, melted, cooled
• 2 cups (300g) self-raising flour
• 1/4 teaspoon bicarbonate of soda
• 100g fetta, crumbled
• Olive oil spray
• 250g cherry truss tomatoes
• 2 tablespoons basil pesto
• 1 tablespoons olive oil
• 1 avocado, stoned, peeled, diced
• 2 tablespoons small basil leaves

Method

• Step 1 Use your hands to squeeze excess moisture from the spinach.
• Step 2 Whisk the buttermilk, egg and butter in a jug. Sift the flour and bicarbonate of soda in a bowl. Make a well in the centre. Add the buttermilk mixture and whisk until just combined. Stir in the spinach and fetta. Season with pepper.
• Step 3 Spray a large non-stick frying pan with oil. Heat over medium heat. Spoon two 1/4-cup (60ml) portions of batter into the pan. Cook for 2 mins or until golden underneath. Turn and cook for 2 mins or until cooked through. Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining batter, spraying the pan between batches.
• Step 4 Meanwhile, preheat grill on high. Place tomatoes on a baking tray lined with foil and spray with oil. Cook under grill for 5 mins or until skin softens and tomatoes start to collapse.
• Step 5 Combine the pesto and oil in a small bowl. Serve fritters with tomatoes and avocado, drizzled with the pesto mixture and sprinkled with basil.