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Vegetable and haloumi fritter salad
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Vegetarian salad with crispy sweet potato and haloumi fritters.
Ingredients:
  • 2 zucchini, coarsely grated
  • 300g gold sweet potato, peeled, coarsely grated
  • 180g haloumi, coarsely grated
  • 2 Free Range Eggs, lightly whisked
  • 35g plain flour
  • 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
  • 70g yoghurt
  • 20.00 gm mango chutney
  • 21.00 gm lime juice
Instructions:
  • Combine the zucchini, sweet potato, haloumi, egg, and flour in a large bowl. Mix well and season to taste.
  • In a large frying pan over medium heat, heat the oil until shimmering. Scoop six 1-tbs portions of batter onto the pan, leaving space for spreading. Cook each side for 2 minutes, or until golden brown and cooked through. Continue with the rest of the batter.
  • Place the fritters on a large platter with the rocket, carrot, asparagus, cucumber, and spring onion. Mix the yoghurt, mango chutney, and lime juice in a small bowl. Pour the yoghurt mixture evenly over the salad before serving.

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