Salsa- 1 avocado, diced
- 1 punnet cherry tomatoes, quartered
- 2 garlic cloves, crushed
- ¼ bunch coriander
- 1 cup extra virgin olive oil
- 1 tbsp. lemon juice
- 2 tsp. wholegrain mustard
- Salt & pepper to taste
Fritters- 1 large avocado, smashed
- 250g haloumi, grated
- 2 zucchinis, grated
- 1 onion, grates
- ½ cup corn kernels
- ¼ cup self-raising flour
- 2 tsp. lemon rind, grated
- 3 free range eggs
- ¼ bunch fresh coriander, chopped
- Olive oil, to fry
- Sea salt, to serve
| Salsa- Place all the ingredients into a bowl and mix well. Set aside
Fritters- Grate the zucchinis making sure to remove as much liquid as possible. Place in a bowl and add the onion, haloumi, flour, lemon rind, eggs and coriander. Season the mixture with salt and pepper and combine
- Form the mixture into fritters and cook in a non-stick pan over a medium-high heat for 1-2 minutes each side. Drain the excess oil on a paper towel
- Build your stack by placing smashed avocado salsa in-between each fritter – place about 3-4 fritters on top of each other
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