Hearty cauliflower fritters give real substance to this
meat-free roll, with salty haloumi adding an extra punch of flavour.
- 2 cups cooked cauliflower florets, chopped
- 2 eggs, lightly beaten
- 2 tbsp flour
- 1 tsp baking powder
- Pinch of salt
- 3 tbsp chopped spring onion
- 2 tbsp chopped coriander leaves
- 2 tbsp canola oil
- 4 slices (100-150g) haloumi
- 1 tbsp flour
- 20-30cm soft baguette
- 6 stalks coriander with leaves
- ½ an avocado, peeled and sliced
- 1 lime, cut into wedges
- In a bowl, mix the first seven ingredients together until well combined.
- Heat oil in a large frying pan and fry spoonfuls of the cauliflower batter until golden.
- Lightly coat haloumi with flour, then fry in same oil until golden.
- Slice baguette horizontally (not all the way through). Smother base in lime emulsion (see right), then layer fritters, coriander and avocado on top. Cut in half and add a squeeze of lime juice before serving or serve with lime wedges.
- 2 eggs, soft-boiled for 5 minutes, cooled and peeled
- Zest and juice of 2 limes
- 4 tbsp vegetable stock, plus extra if needed
- 100ml grapeseed oil
- Pinch each salt and white pepper
- Place eggs, all the zest, half the lime juice, and stock in a food processor. Blitz for about 30 seconds.
- Very slowly drizzle in the oil until you have an emulsion. Add more lime juice and stock if required. Season to taste.