Zucchini & Haloumi Fritters with Roasted Tomatoes

×

Fritters are the bomb! The roasted tomatoes are definitely worth doing as they create a gorgeous sauce that matches the dish so deliciously.

TIP: Tapioca/Arrowroot flour can be swapped out with chickpea, quinoa or buckwheat flour.

Cook time: 20 mins

Method

1. Heat your oven to 180°C / 350°F.  Line a small tray with baking paper & add the tomatoes, a little extra virgin olive oil & a pinch of sea salt.   Gently rub in the oil and salt & place into the oven for around 10-15mins. 
2. In the meantime:  in a small pan over medium heat add ¼ tsp of extra virgin olive oil.  When heated add the haloumi & diced red onion.  Cook gently for a few minutes until the haloumi is lightly browned.  Set aside to cool a little.
3. In a bowl combine the zucchini, almond meal, tapioca flour, egg & a small pinch of sea salt.  Mix until all combined.  Add the haloumi & onion and mix well.
4. In the same pan you cooked the haloumi, add a little more olive oil & bring to a medium heat.  Spoon in the mixture – you can make 2 or 3 fritters depending on the size of your pan – and cook for around 2 minutes, carefully flip to cook for another 2 minutes on the other side.   Note: As the mixture is not held together by traditional flour you will need to be careful with the flip.  Also, cooking time will depend on how high your heat is.
5. Serve on a plate with the roasted tomatoes, avocado, & optional extra onion & basil.