Method

•  To begin you need to toast the chickpea flour in a dry fry pan over a moderate to low heat so that the flour lightly toasts, this will remove any bitterness from the flour
• Set aside to cool
• In a medium bowl, add the eggs, flour, chickpea flour, baking powder, water, cheese and a pinch each of salt and pepper and whisk well to combine
• Add the spring onions and stir to combine
• Heat 2 tablespoons of oil in a large fry pan
• Use a dessert spoon and carefully drop spoonful of mixture (holding the spoon so the tip faces into the pan) into the hot oil
• Cook until golden brown on the first side then flip to brown on the other side (approx
• 3 minutes each side)
• Remove from the oil and drain on kitchen paper
• Keep warm
• Repeat with the remaining batter until finished
• To make the dressing mix all the ingredients together, taste and adjust lemon or seasoning
• Chill until needed
• To serve; serve the spring onion fritters with the tahini yoghurt and plenty of lemon wedges
• For the salad: In a suitable sized bowl, combine the watercress any light coloured celery leaves
• Finely slice the celery heart, quarter the apple, remove its core and thinly slice the fruit
• Sprinkle the apple with some of the lemon juice and add the apple slices to the salad greens
• Lightly season the salad with a little sea salt flakes and freshly ground pepper
• Drizzle over the dressing just before serving