For the salsa:
½ lime, zested and juiced
100g cherry tomatoes, quartered (Tamar Valley Hydroponics, Tasmanian Natural Garlic & Tomatoes)
½ red chilli, deseeded and finely chopped (Tamar Valley Hydroponics)
2 spring onions, white part only, finely sliced (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies)
For the fritters:
325g tin sweetcorn, drained (use fresh sweet corn whilst in season from Elphin Grove Farm)
1 egg, beaten (Mt Roland Free Range)
2 tablespoons plain flour
½ teaspoon baking powder
3 spring onions, white part only, finely sliced (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies)
60g halloumi, cut into 1cm dice (Elgaar Farm, Southern Sky Cheese Company)
2 tablespoons chopped coriander (Tamar Valley Hydrponics)
2 tablespoons vegetable oil
2 large eggs, for poaching (Mt Roland Free Range)
1. Halve and stone the avocado. Scoop out the flesh and roughly dice, then transfer to a bowl. Add the lime zest and juice, mix well, then add the tomatoes, chilli, spring onions and a pinch of salt. Set aside.
2. Put half the sweetcorn, the egg, flour and baking powder in a food processor with a large pinch of salt. Whizz until smooth, then transfer to a bowl and fold in the remaining sweetcorn, spring onions, halloumi and coriander. Put a small pan of water on to boil.
3. Heat the vegetable oil in a large non-stick frying pan. When hot, add spoonfuls of the mixture. Fry them in batches over a medium heat for 1-2 minutes on each side until golden. Meanwhile, poach the eggs to your liking in the boiling water.
4. Serve 3 fritters per person, with a generous spoonful of salsa and a poached egg on top.