A fresh and zingy treat! In traditional Chinese medicine, spring onions are used to prevent winter coughs and colds and contain phytochemicals that boost immunity. Chickpeas are high in bone-supporting calcium, heart-helping potassium and may help reduce LDL (bad) cholesterol.

Serves: 2
Prepare: 15 minutes
Cook: 20 minutes


  • 200g/1½ cups grated beetroot
  • 150g/1¼ cups halloumi
  • 2 garlic cloves
  • 2 eggs
  • 2tsp cumin seeds
  • 1 lemon – zest and the juice
  • Small bunch fresh parsley or coriander
  • Small bunch fresh mint
  • 400g/2½ cups/1 tin chickpeas*
  • 2tsp sumac
  • 1 tomato
  • 1 cucumber
  • 2 spring onions

* no chickpeas are allowed in the first 14 days of the Refresh programme. Instead, substitute with 100g chopped walnuts or pistachios. 


  1. Peel and grate the beetroot and halloumi into a large bowl. Add the lemon zest, cumin, crush and add the garlic. Crack in the eggs and season well with salt & pepper.
  2. Mix well, then set aside. Set the oven on to low heat, approx 80°C.
  3. Make chickpea/nut salad by trimming and finely slicing the spring onions and placing in a bowl with diced tomato, roughly chopped cucumber and drained chickpeas or chopped nuts.
  4. Remove the mint leaves from their stalks and roughly chop. Chop the parsley, stalks and leaves and add all the herbs to a bowl. Add the lemon juice, 1tbsp olive oil and the sumac. Season with salt and pepper and stir.
  5. Place a frying pan on a medium heat with 1tbsp oil (coconut or olive). When hot, drop in large spoonfuls of the beetroot and halloumi mix (aiming to make 10 fritters).
  6. Fry for 3 minutes on each side. If making in batches, keep the cooked fritters warm in the oven.
  7. Serve with a side salad. 

Beetroot can stain, so wear gloves when grating, if you don’t want pink fingers. This is a messy but fun recipe that children enjoy helping with! 

Nutrition (per serving):

  • 722 kCal
  • 46g total fat
  • 15g saturated fat
  • 51g net carbs
  • 33g protein
  • 12g fibre