Shiitake Mushroom and Cheese Fritters With Escalivada

Ingredients

• 50g of polenta
• 35g of flour
• 1/2 tsp fine salt
• 1/2 tsp baking powder
• 1 pinch of bicarbonate of soda
• 1/2 tsp sugar
• 1/2 tbsp of coriander seeds, roasted and ground
• 175g of plain yoghurt, thick
• 1 tbsp of extra virgin olive oil
• 2 tbsp of water
• 1 small egg
• 2 garlic cloves, finely chopped
• 1 spring onion, thinly sliced
• 1 handful of basil leaves, torn
• 100g of halloumi, feta, cheddar, Emmental or other firm cheese, diced
• 75g of shiitake mushrooms, stems removed and caps thinly sliced
• 2 red peppers
• 2 large tomatoes
• 1 aubergine, pricked 10 times
• 2 red onions, sliced into 5mm rings
• 6 spring onions, white parts only
• 4 garlic cloves, finely grated
• 1/2 tsp lemon zest, finely grated
• 2 tbsp of lemon juice
• 4 tbsp of extra virgin olive oil
• 1 handful of mint leaves, torn
• salt
• freshly ground black pepper
• chives, finely chopped
• pea shoots