Ingredients

• 2 free-range eggs
• 100g/3½ oz self-raising flour
• 2 tbsp milk
• 3 tbsp couscous
• soaked according to packet instructions
• 2 spring onions
• sliced
• 2 tbsp vegetable oil
• ½ tomato
• thickly sliced
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 3 fresh basil leaves
• torn

Directions

• Preheat the oven to 180C/160C Fan/Gas 4.
• For the fritters
• mix together the eggs
• flour and milk in a bowl to make a batter with the consistency of double cream
• then fold in the couscous and spring onions.
• Heat the olive oil in a frying pan and fry spoonfuls of the fritter batter for 2-3 minutes on both sides
• or until golden-brown and crisp.
• For the tomatoes
• lay the tomato slices on a baking sheet and drizzle over the olive oil and vinegar. Roast in the oven for 5-6 minutes
• or until tender.
• To serve
• place one fritter in the middle of a serving plate
• lay a roasted tomato slice on top
• followed by a third of the basil. Repeat with another layer of fritter
• tomato and basil until you have three layers of each. Serve.