275g coarsely grated courgette
1 onion finely chopped
2 cloves garlic, minced
1 egg
75g plain flour
75g chickpea flour
1 teaspoon chipotle chilli paste
½ teaspoon seasalt
Oil for cooking Mix the courgette, onion and garlic with salt. Add the egg, flours and chilli and mix to a batter. Cover the bottom of a frying pan with oil and when medium hot add tablespoons of the batter. Cook for about 2 minutes each side or until golden. Drain on kitchen paper and serve.You can cook them in batches and keep warm in the oven until all are cooked. Tomato Salad
350g local tomatoes, halved or larger ones quartered
1 small red onion or 2 shallots finely sliced
150g olives ( I used tinned anchovy stuffed green olives) cut in half
1 teaspoon capers finely chopped
1 tablespoon good balsamic vinegar
50ml good olive oil
Handful basil leaves
Salt and pepper to taste Place the tomatoes in a bowl and mix in the onion, olives and capers well.Season with salt and pepper. Mix the balsamic with the oil and toss into the mixture with the basil. Leave for 15 minutes before serving.

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