Vegetable and haloumi fritter salad

Golden sweet potato and haloumi fritters make this vegetarian salad other special (and crunchy!).

The ingredient of Vegetable and haloumi fritter salad

1. 2 zucchini, coarsely grated
2. 300g gold sweet potato, peeled, scratchily grated
3. 180g haloumi, scratchily grated
4. 2 Coles Australian Free Range Eggs, lightly whisked
5. 1/4 cup (35g) plain flour
6. 2 tbsp olive oil
7. 60g baby rocket leaves
8. 1 carrot, peeled, cut into long matchsticks
9. 1 bunch asparagus, peeled into ribbons
10. 1 Lebanese cucumber, peeled into ribbons
11. 1 spring onion, thinly sliced
12. 1/4 cup (70g) Greek-style yoghurt
13. 1 tbsp mango chutney
14. 1 tbsp lime juice

The instruction how to make Vegetable and haloumi fritter salad

1. Place the zucchini, sweet potato, haloumi, egg and flour in a large bowl. work up to combine. Season.
2. Heat the oil in a large frying pan beyond medium heat. Spoon six 1-tbs portions of treat badly more or less the pan, allowing room for spreading. Cook for 2 mins each side or until golden brown and cooked through. Repeat gone unshakable batter.
3. Arrange fritters around a large serving plate later than the rocket, carrot, asparagus, cucumber and spring onion. tally up the yoghurt, mango chutney and lime juice in a small bowl. Drizzle yoghurt incorporation combination evenly over the salad to serve.

Nutritions of Vegetable and haloumi fritter salad

calories: 361.607 calories
fatContent: 20 grams fat
saturatedFatContent: 7 grams saturated fat
carbohydrateContent: 25 grams carbohydrates
sugarContent: 12 grams sugar
fibreContent:
proteinContent: 18 grams protein
cholesterolContent:
sodiumContent: 1456 milligrams sodium