TAHINIYOGHURT
4 tbsptahini
Juiceof½lemon
1 garlicclove,crushed
100 gmGreekyoghurt
2 tbspoliveoil
½ tspnigellaseeds,toasted
CAVOLONEROANDQUINOASALAD
80 gmcavolonero,stalks discarded,
leavesshredded
2 tbspoliveoil
Juiceof½lemon
400 gmcookedquinoa
4 radishes, finely slicedZucchini fritters with cavolo nero and quinoa
SERVES 4
“Zucchini frittersarethe‘bigvegetarianbreakfast’inAustralia;they’rerich
andfilling.If youdon’twanttogotothetroubleofcookingthehaloumi
separately, you can grate it through the fritter mixture,” says Granger.
3 springonions,finelysliced
1 handfulmint,roughlychopped
1 handfulcoriander,roughly
chopped
Groundsumac,tosprinkle
ZUCCHINIFRITTERS
300 gm(about2 large)zucchini,
coarselygrated
200 gmpotato,coarselygrated
1 smallgarlicclove,crushed
2 springonions,finelychopped
3 tbspchickpeaflour(gramorbesan)
125 mllight-flavouredoil,forfrying
250 gm haloumi, cut into 8 slices1 Tomaketahiniyoghurt,mixtogether
allingredients.Anyleftoverscanbe
storedinthefridgeforupto3 days.
2 Tomakecavoloneroandquinoa
salad,mixcavolonerowitholiveoil,
lemonjuiceanda goodpinchofsalt.
Leavefor 15 minutes.Addquinoa,radish
andspringonionsandtosswell.Gently
foldinherbs.Sprinklewithsumac.
3 Tomakezucchinifritters,mixtogether
zucchini,potatoand1 tspfinesaltin
a sieveovera largebowlandleaveto
drainfor 15 minutes.Useyourhandsor
a cleanteatoweltosqueezeoutliquid.
4 Transferzucchinimixturetoa bowl
andaddgarlic,springonionandflour.
Tosstogetherwell.Dividemixtureinto
12 balls,eachaboutthesizeofa golfball.
5 Heatoilina deeppanovermedium-
highheat.Fryfritters,a fewata time
soyoudon’tovercrowdthepan,for
3 minutesoruntildarkgoldenandcrisp,
turningonce.Removewitha slotted
spoonanddrainonpapertowel
sprinkledwithsalt.Cooktherest.
6 Fryhaloumifor1 minuteoneach
sideuntilgolden.Servefrittersand
haloumiwithtahiniyoghurtandcavolo
neroandquinoasalad.Sprinkle with
sumac before serving.●Thisextractfrom
AustralianFoodby
BillGranger(Murdoch
Books,$49.99)hasbeen
reproducedwithminor
GTstyle edits.