Parsnip latkes with halloumi and fig salsa

  • Preparation time: 15 minutes
  • Cooking time: 30 minutes
  • Total time: 45 minutes

Serves: 4


2 essential Waitrose baking potatoes (about 400g), coarsely grated
2 essential Waitrose parsnips (about 300g trimmed), coarsely grated
1 large red onion, ½ grated, ½ finely chopped
½ x 400g can essential Waitrose chick peas, drained and mashed roughly with a fork
50g plain flour
2 essential Waitrose eggs
3 tbsp olive oil
2 tbsp red wine vinegar
250g essential Waitrose halloumi, cut into 12 slices
25g pack basil
4 fresh figs, chopped 


1. Preheat the oven to 200˚C, gas mark 6. Wrap the potato in kitchen paper, squeeze out any liquid and set aside for a few minutes. Mix in a bowl with the parsnips, grated onion, chick peas, flour and eggs; season. 

2. Heat 1 tbsp oil in a wide, non-stick frying pan. Mould ½ the mixture into 6 patties. Press each down into the oil using a spatula; fry for 2–3 minutes or until dark golden. Turn, fry for 2–3 minutes more, then lift onto a baking tray. Repeat with another 1 tbsp oil and the remaining mixture, then bake all 12 latkes for 10 minutes.

3. Meanwhile, toss the chopped onion with the vinegar and remaining 1 tbsp oil. Season and set aside for 5 minutes. Sear the halloumi for 2 minutes on each side, until golden. Tear most of the basil, reserving a few whole leaves to garnish, and tumble into the onion and vinegar with the figs. Serve alongside the latkes and halloumi, with the whole basil leaves scattered on top.