Zuc­chini frit­ters with rocket pesto

Australian Women’s Weekly NZ - - CONTENTS -

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


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 yo­ghurt


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 yo­ghurt. Pesto suit­able to freeze. Not suit­able to mi­crowave.

Pump­kin, chorizo and haloumi salad

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