Ingredients

Method

• 4 pears, peeled
• 2 cups red-wine vinegar
• 2 sticks cinnamon
• 2 T brown sugar
• 1 x 400 g can chickpeas, drained and rinsed
• 1 red chilli, chopped
• 3 cloves garlic, crushed
• 5 T olive oil
• Sea salt and freshly ground black pepper
• 1 T flour
• 1 cup sunflower oil
• 1 x 70 g pack wild rocket
• 1/2 t paprika
• 2 t dried chilli
• 4 T plain yoghurt

Method

Ingredients

Add the pears, red-wine vinegar, cinnamon and sugar to a saucepan. Bring to a gentle boil and leave to simmer for 15 to 20 minutes, or until the fruit is soft and pink in colour. Set aside to cool.
Mash the chickpeas with the chopped chilli, garlic, lemon juice, 3 T olive oil and seasoning. Add the flour and combine until the mixture begins to hold, then roll into bite-sized balls.
Add the sunflower oil to a saucepan over a high heat. When hot, shallow-fry the fritters until golden and warmed through. Toss with the rocket leaves and quartered pickled pears.
Add the remaining olive oil, along with the paprika and dried chilli, to a pan and heat until fragrant. Drizzle the yoghurt over the salad and top with a spoonful of paprika-and-chilli oil to finish. Serve immediately.