Zucchini Fritter with Lamb Backstraps & Fennel & Feta Salad. Fresh and clean, this heavenly fritter is even better the next day or for back-to-school lunch.
2 large zucchini, grated
1 tsp sea salt flakes
200g haloumi, grated
2 spring onions, chopped
1 cup mint leaves, chopped
2/3 cup plain flour or spelt flour
¼ cup olive oil
2 lamb backstraps
1 tbsp chilli jam
Fennel & feta salad
1 fennel bulb, thinly sliced
100g feta, thinly sliced
1 tbsp olive oil
1 tbsp lemon juice
¼ cup mint leaves
Preheat oven to 150°C. Combine zucchini with sea salt flakes. Place in a colander to drain for 15 minutes. Rinse under cold water. Squeeze out any excess water and dry on paper towels. Transfer to a bowl and add haloumi, spring onions, mint, flour and egg. Season with freshly ground black pepper; mix well to combine.
Heat 2 tablespoons of the oil in a 20cm non-stick frying pan over medium heat. Transfer the batter to pan; push down to flatten. Cook for 4 minutes. Carefully turn fritter; cook for a further 3-4 minutes or until golden. Transfer to a baking tray and bake for 5 minutes or until cooked through.
Combine lamb with chilli jam and season. Heat the remaining oil in the non-stick pan over medium heat and cook lamb for 3-4 minutes each side or until cooked to your liking. Remove, cover and allow to rest for 5 minutes.
To make fennel and feta salad, combine all the ingredients and carefully toss.
Slice lamb, serve with zucchini fritter and salad.
Note: For a hearty breakfast, this big fritter would be a great base for poached eggs, fried mushrooms and tomatoes.