Zucchini fritters with rocket pesto
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 yoghurt
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 yoghurt. Pesto suitable to freeze. Not suitable to microwave.