Haloumi and zucchini fritters

(serves 2 and a baby)

Adapted from Hello Fresh

Now that hubby is home for a little bit, cooking and trying out new recipes has become a joy again rather than a rushed, minimalistic and seemingly impossible activity with a baby that doesn't like to be put down. One recipe that I tried recently which turned out well for the whole family was these haloumi and zucchini cakes/fritters. They're nice and soft so perfect for the little one, full of greens (mostly herbs) with some protein and calcium from the cheese  - she was scoffing them down! They were pretty tasty and refreshing with the variety of herbs, and we didn't really miss adding salt (probably because haloumi is salty enough). It went well with a simple salad on the side - next time I might even serve with some smoked salmon to complement the dill.

Prep time: 20 minutes
Cooking time: 20 minutes

Ingredients
2 zucchini
250 g haloumi
10 g dill
10 g parsley
1 clove garlic
1/3 cup plain flour
1 egg
2 tbsp milk
150 g baby spinach
120 g (half punnet) cherry tomatoes
1 cucumber
1/2 red capsicum
150 g Greek yoghurt
1/2 lemon
salt and pepper
olive oil

Method
1. Use the food processor to grate the zucchini, then place in a colander and use paper towels to squeeze out any excess juice over the sink.
NB. You may need to do this four or five rounds to get all the excess liquid out, otherwise your fritters might be too soggy.
2. Use the food processor grate half the haloumi. Cut the remaining haloumi into 1cm cubes.
3. Finely chop the dill, parsley and garlic, then combine with the grated zucchini and haloumi in a large mixing bowl. Add the flour, egg and milk and stir to combine.

4. Heat a pan on medium heat, then add in a drizzle of olive oil to coat the pan. Using a tablespoon, scoop and compress the fritter mix, then place into the pan keeping the fritters a few centimetres apart. Cook for 3 minutes until golden brown on one side, then flip and continue to cook for another 2 minutes. Remove and place on a paper-towel lined plate to soak any excess oil and continue to cook the remaining fritter mix.
5. After you've finished cooking the fritters, then add a drizzle of olive oil to the pan and cook the haloumi squares until golden brown on each side. It should only take a few minutes but remember to keep turning them to avoid burning.
6. Wash the baby spinach and cherry tomatoes and dice the cucumber and capsicum and place in a salad bowl. Dress with olive oil, salt and pepper then add the haloumi squares and toss to combine.
7. Squeeze a wedge of lemon juice into the yoghurt and mix with salt and pepper to create a tangy dressing/dip for the fritters.
8. Serve the fritters with the salad on the side and a dollop of yoghurt and enjoy!

NB. Baby just had the fritters and some other vegetable puree but hoping she will graduate to salad one day :)