200g self-raising flour or gluten-free self-raising flour
8g (3 tsp) ground cumin
5 free-range eggs, lightly beaten
Peanut or sunflower oil for shallow-frying
10 poached eggs
Baby salad leaves and cherry tomatoes, to serve
Dill and lemon wedges, to garnish
Avocado pea smash
200g Garden Supreme IQF Peas, blanched and refreshed
3 avocados, roughly chopped
50mL lemon juice, or to taste
200g Greek-style yoghurt
For the avocado pea smash, crush peas roughly with a masher. Add in avocado and lemon juice and roughly mash again, until combined. Try to retain some texture in the avocado. Season well. Refrigerate until required.
To make the tahini dressing, whisk the yogurt and tahini together until combined. Add enough iced water to thin and reach your desired consistency.
Toss the frozen (no need to defrost) or drained corn, haloumi, flour, and cumin in a large bowl until combined. Add the eggs and milk and season with salt and freshly ground black pepper. Stir until only just combined. Set aside to rest for 10 minutes.
Heat 1cm of oil in a large frying pan over medium-high heat. Working in batches, add 60ml-measures (1/3 cup) of the corn mixture to the hot oil and shallow fry for 2 – 3 minutes or until base is golden. Turn and cook for a further 1 – 2 minutes or until cooked through. Drain on a wire rack over paper towel.
Serve stacked on serving plates with avocado pea smash, poached eggs, and salad. Garnish with dill and lemon wedges. Serve the dressing on the side or drizzle over the top.
Tips and hints:This recipe has vegetarian and gluten-free options
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