Cucumber kefir and falafel salad
Drizzle falafel, avocado and cucumber salad with a kefir, lime, garlic, dill and mint dressing. It's a great way to use up any leftover homemade kefir!
Heat the oven to 200C/180C fan/gas 6. Butter and line a 20cm round cake tin.
Put a large high-sided frying pan over a medium heat. Melt the butter, then scatter in the sweetcorn and spring onions. Cook for 8-10 mins, stirring continuously, until the butter is beginning to brown and smells nutty, and the vegetables are beginning to char and turn golden.
Add the chipotle, curry powder and honey, stirring well to coat. Cook for a few minutes, stirring. Season well with salt and pepper, then tip into a bowl and leave to cool while you make the batter.
In a small jug, whisk together the kefir and eggs. In a larger bowl, whisk together the cornmeal, flour, bicarb and baking powder. Remove a third of the cooled sweetcorn mixture and put into the jug of a high-powered blender with a splash of the kefir mixture. Blend until smooth.
Whisk the kefir mixture into the dry ingredients, then whisk through the blended sweetcorn. Fold in most of the toasted sweetcorn and all of the chives. Pour into the lined tin and scatter with the remaining sweetcorn.
Bake for 25-30 mins or until golden, risen and a skewer inserted into the centre comes out clean. Serve warm with plenty of salted butter. It will keep for a week in an airtight container.