| | 30-minute zucchini and haloumi schnitzel salad
30-minute zucchini and haloumi schnitzel salad
30-minute zucchini and haloumi schnitzel salad 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Place flour, egg and schnitzel mix in three separate shallow bowls.
  2. Pour enough oil into a large frying pan to come 2cm up side of pan. Heat over medium-high heat. One at a time, dip zucchini slices in flour, shaking off excess. Dip in egg, then coat in schnitzel mix. Repeat process with haloumi.
  3. Cook zucchini and haloumi, in batches, for 2 minutes each side or until golden and zucchini is tender. Drain on paper towel. Halve haloumi and zucchini diagonally.
  4. Meanwhile, combine yoghurt, lemon juice and chopped dill in a bowl. Season with salt and pepper. Combine salad leaves, tomato and onion in a bowl.
  5. Place salad mixture, zucchini and haloumi on serving plates. Drizzle with yoghurt dressing. Sprinkle with extra dill. Serve with lemon wedges.
Time for preparing:
10 min.


  • 1/2 cup plain flour
  • 2 eggs, lightly beaten
  • 80g packet MasterFoods? Schnitzel Mix Lemon Pepper
  • Extra virgin olive oil, for shallow-frying, plus extra to drizzle
  • 2 large zucchini, cut diagonally into 5mm slices
  • 350g haloumi, cut into 5mm slices
  • 3/4 cup plain Greek-style yoghurt
  • 1 tablespoon lemon juice, plus lemon wedges to serve
  • 1 tablespoon finely copped fresh dill, plus extra sprigs to serve
  • 80g mixed salad leaves
  • 250g cherry tomatoes, halved
  • 1 small red onion, thinly sliced