Zucchini and haloumi fritters with roasted capsicum salsa

INGREDIENTS

1 small red capsicum

1 tablespoon chopped flat-leaf parsley

1 tablespoon lemon juice

350g zucchini

250g grated haloumi cheese

3 spring onions, chopped

75g plain flour

2 eggs, lightly beaten

1 tablespoon chopped dill

sea salt and freshly ground black pepper

olive oil, for shallow-frying

METHOD

Preheat the oven to 180°C. Place the capsicum on a baking tray and roast for 20 minutes or until the skin has blackened. Transfer to a bowl, cover with plastic wrap and leave for 10 minutes. Remove the skin and seeds. Cut the capsicum into thin strips and place in a bowl with the parsley and lemon juice. Set aside until required.

Coarsely grate the zucchini. Wrap in a kitchen towel and wring out to remove excess moisture. Place in a bowl, add the haloumi, spring onion, flour, egg and dill, season with salt and pepper and stir to combine.

Heat 2 cm oil in a large, heavy-based frying pan over medium heat, add 1 tablespoon of the zucchini mixture, flatten out slightly and cook for 1–2 minutes on each side or until golden. Drain on kitchen paper and keep warm. Repeat with the remaining mixture.

To serve, top each fritter with a spoonful of capsicum salsa.

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