Courgette-Haloumi Fritters & Avocado Salad
with Parmesan, Avocado & Cucumber
Tonight’s salad spectacular is a texture-filled feast of crunchy cucumber and creamy avocado. The star of the show is easy to spot - look no further than these crispy, crunchy, golden fritters, packed with halloumi and courgette, plus lemon and parsley for a hit of zesty goodness!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
cucumber
1
avocado
½
lemon
1 packet
parsley
1 packet
Halloumi
(Contains Milk; )
1
courgette
1 sachet
Aussie Spice Blend
1 packet
Mixed Salad Leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk; )
½ cup
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
Nutrition Values
Utensils
Instructions
• Slice cucumber into half-moons. Slice avocado in half, scoop out flesh and roughly chop. Zest lemon to get a pinch and slice into wedges. Finely chop parsley. • Grate haloumi and courgette. Squeeze any excess moisture out of the courgette using a paper towel.
TIP: Squeezing out the excess moisture from the courgette ensures your fritter batter is the right consistency.
• In a medium bowl, combine haloumi, courgette, lemon zest, parsley, the milk, plain flour, Aussie spice blend, the egg and a pinch of salt and pepper.
TIP: Lift out some of the mixture with a spoon. If it's too wet and doesn't hold its shape, add a little more flour!
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, add heaped tablespoons of fritter mixture in batches and flatten with a spatula (5-6 per person). • Cook until golden, 3-4 minutes each side (don't flip too early!). Transfer to a paper towel-lined plate.
TIP: Add extra olive oil between batches as needed.
• In a second medium bowl, combine mixed salad leaves, cucumber, avocado and a generous squeeze of lemon juice and a drizzle of olive oil. Sprinkle over with grated Parmesan cheese. Season to taste. • Divide salad between bowls and top with courgette and halloumi fritters. Serve with remaining lemon wedges. Enjoy!