Ingredients

• 30ml/1fl oz olive oil
• 60g/2¼oz fresh ginger
• peeled and cut into very fine strips
• 400g/14oz whole cherry tomatoes
• salt and freshly ground black pepper
• 2 tbsp maple syrup
• 1 cauliflower
• 1 tbsp olive oil
• pinch gluten-free curry powder
• 1 tbsp white wine vinegar
• 1 tbsp maple syrup
• salt and freshly ground black pepper
• 1 apple
• peeled
• cored
• finely chopped
• 1 bunch spring onions
• finely chopped
• 1 tbsp chopped fresh mint
• 1 tbsp chopped fresh coriander
• 250g/9oz kale
• washed and leaves separated
• 100g/3½oz gram flour
• 1 tsp ground cumin
• 1 tsp ground paprika
• ½ tsp turmeric
• salt and freshly ground black pepper
• 150ml/5½fl oz milk
• 75g/2½oz feta cheese
• crumbled
• 2 tbsp olive oil

Directions

• For the fresh tomato and ginger chutney
• heat the oil in a large pan
• add the ginger
• and cook for two minutes over a medium heat.
• Add the tomatoes and maple syrup
• season with salt and pepper and let them soften for five minutes.
• Set aside until ready to serve
• warm or cold.
• For the cauliflower as couscous
• core the cauliflower and divide it into florets. Chop finely
• either by hand or in a food processor.
• Heat the oil in a large frying pan or wok. Add the curry powder and stir quickly
• then add the chopped cauliflower
• vinegar and maple syrup. Season well with salt and pepper. Stir quickly over a medium heat for five minutes until the cauliflower is just tender.
• For the kale and feta spiced fritters
• bring a large pan of salted water to the boil and cook the kale leaves for two minutes
• or until tender
• then drain and refresh under cold running water. Squeeze out any excess moisture and chop the leaves roughly.
• Sift the gram flour and spices into a large bowl along and add a pinch of salt. Add the milk slowly
• stirring all the time to make a thick batter. Stir in the crumbled feta
• followed by the chopped kale. Season well with salt and pepper.
• Heat the oil in a non-stick frying pan and drop in tablespoons of the batter to make small fritters. Cook for a few minutes on each side.
• To serve
• place the ‘couscous’ in a bowl and stir through the apple
• spring onions and fresh herbs. Stack the fritters on each serving plate with a little chutney between each layer.