Courgette and halloumi fritters
After all of the indulgent, delicious morsels had this festive season, it’s time to get back to healthy and mindful eating with this quick and easy recipe. Fresh, seasonal and crunchy and best of all delicious!
- 620 g courgettes, grated
- 100 g self-raising flour
- 50 g plain flour
- 250 g halloumi
- 1 pinch chilli flakes
- 1 tsp salt
- 2 eggs, lightly beaten
- 1/2 cup fresh dill, chopped
- 1 Tbs extra virgin olive oil
- 200 g sugar snap peas
- 50 g beetroot, julienned, to serve
- spinach to baby gem lettuce, to serve
- GREEN GODDESS DRESSING
- 1/2 bunch fresh mint and dill
- 1/2 lemon, juice only
- 120 g sour cream
Place the colander into a bowl and coarsely grate the zucchini into the colander. Add the salt and set aside for 15 minutes, then squeeze to remove extra moisture. In a separate bowl, add the grated zucchini, flours, eggs, chilli flakes and dill, mix to combine.
In a frying pan, heat the olive oil for a shallow fry on a medium heat. In batches, spoon in a heaped tablespoon of the fritter mixture and fry for 3-4 minutes on either side, drain on kitchen paper and keep warm.
Plate fritters with the lettuce/spinach, beetroot and sugar snaps, season with salt and pepper and drizzle with olive oil. Top with a poached egg or two.
In a blender, blitz together the yoghurt, sour cream, mint and dill until combined. Drizzle over the fritters and salad.
Reprinted with permission from Dominique Solomon.