Lentil fritters with labne

What you need

2/3 cup plain flour 

1 tsp baking powder

Good pinch cayenne pepper

1 teaspoon ground cumin 

1 teaspoon ground coriander 

2 eggs separated 

150 ml milk

400g can brown lentils 

2 tblsp flat leaf parsley chopped

Olive oil to fry

1 tomato chopped

1 teaspoon toasted cumin seeds

Labne:

400g natural yogurt 

1 teaspoon dried mint

1tbs chopped fresh mint leaves

What you need to do

For labne, mix together yogurt mint salt and pepper. Place in a fine sieve Lind with muslin cloth. Place over a bowl and cover with plastic wrap then place in fridge overnight. The next day transfer to a clean bowl, cover and chill until needed.

Sift flour, baking powder and spices into a bowl. Lightly whisk in egg yolks then slowly incorporate the milk. Stir in lentils chopped parsley salt and pepper. In a separate bowl whisk egg whites to soft peaks then gently fold into batter.

Heat oil in fry pan. Add one tablespoon of batter for each fritter and fry couple minutes each side. Drain on paper towel as you continue to cook in batches.

Serve topped with labne, rocke tomato cumin seeds, splash or olive oil and pomegranate molasses if desired. 

Spaghetti with fish

What you need

1fillet white fish such as blue eye cod or trevalley Chopped into pieces

1 anchovy fillet chopped

1 clove garlic crushed 

1 red chilli chopped (or dried chilli flakes)

1 tomato chopped

Flat leaf parsley chopped

Tablespoon capers chopped

Olive oil 

Salt and pepper

Spaghetti 

What to do

Bring pan of water to boil and cook your spaghetti. Meanwhile heat olive oil in fry pan, add garlic, anchovies and chilli and fry for a minute then add capers and tomato continue to cook for a few minutes then add the fish, stir and keep cooking. Add a little of the pasta water to create the sauce. Toss in the cooked spaghetti and parsley stir and dress with squeezed lemon juice, salt and pepper and drizzle olive oil. Serve with a salad.