Zuc­chini frit­ters with rocket pesto

The Australian Women's Weekly - - Contents -

Pump­kin, chorizo and haloumi salad SERVES 4 PREP AND COOK TIME 30 MIN­UTES

½ small but­ter­nut pump­kin, peeled, cut into 1cm cubes

⅓ cup (80ml) ex­tra vir­gin olive oil 2 (350g) fresh chorizo sausages, sliced thickly

200g haloumi, sliced

2 ta­ble­spoons red wine vine­gar

1 small (100g) red onion, sliced finely

100g baby rocket

2 ta­ble­spoons pepi­tas HUM­MUS 400g can chick­peas, drained, rinsed 1 clove gar­lic, peeled

¼ cup (70g) tahini

2 ta­ble­spoons lemon juice 1 tea­spoon sea salt flakes

¼ cup (60ml) wa­ter, ap­prox­i­mately

1 HUM­MUS In a blender or food pro­ces­sor, process the chick­peas, gar­lic, tahini, juice and salt. Add wa­ter a lit­tle at a time un­til you have a smooth paste with a loose, but not runny, con­sis­tency.

2 Pre­heat a bar­be­cue flat plate and grill over medium-high heat.

3 Toss pump­kin in 1 ta­ble­spoon of the oil; cook on the flat plate or in a fry­ing pan un­til golden and ten­der. Trans­fer to a bowl.

4 Cook chorizo on the grill for 1 minute on each side or un­til there are char-marks. Drain on pa­per towel.

5 Just be­fore serv­ing, brush the haloumi with 1 ta­ble­spoon of the oil; cook on grill for 1 minute each side.

6 Whisk the re­main­ing oil with the vine­gar, salt and pep­per in a bowl. Ar­range the pump­kin, onion, chorizo, haloumi and rocket in a bowl; driz­zle with dress­ing and scat­ter with pepi­tas. Serve with the Hum­mus. Not suit­able to freeze or mi­crowave.

Zuc­chini frit­ters with rocket pesto SERVES 4 PREP AND COOK TIME 30 MIN­UTES

3 large (450g) zuc­chini, grated coarsely 1 small (100g) red onion, chopped finely 400g can corn ker­nels, drained

½ cup (60g) grated tasty cheese

¾ cup (110g) self-rais­ing flour

3 eggs

¼ cup (60ml) milk ex­tra vir­gin olive oil, to shal­low-fry ½ cup (140g) Greek-style yo­gurt ROCKET PESTO ⅔ cup (100g) pine nuts

3 cloves gar­lic, peeled

1 cup firmly packed basil leaves 50g baby rocket

1¼ cups (100g) grated parme­san ¾ cup (180ml) ex­tra vir­gin olive oil

1 ROCKET PESTO Place pine nuts in a fry­ing pan over medium heat; stir them un­til light golden. Trans­fer to a food pro­ces­sor. Add gar­lic, basil, rocket and parme­san; process to a paste. With mo­tor run­ning, add oil in a thin stream. Sea­son with salt and pep­per. Place pesto in a glass jar; seal tightly and keep in the fridge. You will need ½ cup for this recipe.

2 Squeeze the ex­cess mois­ture from the zuc­chini. Com­bine the zuc­chini, onion, corn and cheese in a large bowl. Sprin­kle flour over the veg­etable mix­ture; stir through. Beat the eggs and milk to­gether in a jug; sea­son well with salt and pep­per. Stir egg mix­ture into veg­etable mix­ture.

3 Heat oil in a large fry­ing pan. Drop large spoon­fuls of the mix­ture into the pan, about four at a time. Cook for 2 min­utes or un­til golden un­der­neath. Flip and cook for an­other 1-2 min­utes. Drain on pa­per tow­els; cover to keep warm. Re­peat with the re­main­ing mix­ture.

4 Serve the frit­ters with the Rocket Pesto and yo­gurt. Pesto suit­able to freeze. Not suit­able to mi­crowave.

Pump­kin, chorizo and haloumi salad

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