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.
The quantities provided above are averages only.
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
Cooking Steps
• 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!