Recipe: Vegetable and haloumi fritter salad
How to Make:
- Place the zucchini, sweet potato, haloumi, egg and flour in a large bowl. Stir to combine. Season.
- 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.
- 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.
Servings:
4
Ingredients:
- 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
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