| | Vegetable and haloumi fritter salad
Vegetable and haloumi fritter salad
Vegetable and haloumi fritter salad 4.3-5 9
  • Calories: 1513 kj
  • Fat: 20g
  • Carbohydrates: 25g

How to Make:

  1. Place the zucchini, sweet potato, haloumi, egg and flour in a large bowl. Stir to combine. Season.
  2. Heat the oil in a large frying pan over medium heat. Spoon six 1-tbs portions of batter around the pan, allowing room for spreading. Cook for 2 mins each side or until golden brown and cooked through. Repeat with remaining batter.
  3. Arrange fritters on a large serving plate with the rocket, carrot, asparagus, cucumber and spring onion. Combine the yoghurt, mango chutney and lime juice in a small bowl. Drizzle yoghurt mixture evenly over the salad to serve.
Time for preparing:
20 min.


  • 2 zucchini, coarsely grated
  • 300g gold sweet potato, peeled, coarsely grated
  • 180g haloumi, coarsely grated
  • 2 Coles Australian Free Range Eggs, lightly whisked
  • 1/4 cup (35g) plain flour
  • 2 tablespoons olive oil
  • 60g baby rocket leaves
  • 1 carrot, peeled, cut into long matchsticks
  • 1 bunch asparagus, peeled into ribbons
  • 1 Lebanese cucumber, peeled into ribbons
  • 1 spring onion, thinly sliced
  • 1/4 cup (70g) Greek-style yoghurt
  • 1 tablespoon mango chutney
  • 1 tablespoon lime juice