Pea fritter and halloumi focaccia sandwich

Method

1. To make the ketchup, put the tomatoes, capers, raisins, vinegar and sugar in a small saucepan and simmer for 15 minutes, stirring occasionally. Taste and season with salt and pepper, adjusting the levels of sugar and vinegar to your liking if needed. Transfer to a blender and whizz into a chunky ketchup, then leave to cool.
2. To make the fritters, put the egg, flour, baking powder, shallot, chilli, mint and 50g of the peas in a food processor, then pulse until the mixture comes together as a coarse batter. Gently stir in the rest of the peas and the lemon zest, then season with salt and pepper.
3. Put a large frying pan over a medium heat and add a generous drizzle of oil. Add the batter mixture and use a spoon to spread it into the same shape as your focaccia loaf. Fry for 2 minutes until golden, then carefully flip over and cook for 2 more minutes on the other side. Transfer to a plate.
4. Add another dash of oil to the same pan, then add the halloumi. Cook for a few minutes until golden on both sides, then toast the focaccia in the same pan. Now assemble the sandwich. Spread the ketchup over the lid of the toasted bread, then top the base with a handful of rocket, the pea fritter and the halloumi. Put the lid on top, then slice in half.