• Serves:  4
• Preparation Time:   20 minutes
• Cooking Time:   30 minutes

INGREDIENTS

Zucchini Fritters

• 4 medium zucchinis
• Salt
• ½ cup tinned sweetcorn kernels, drained and dried
• 1 spring onion, finely sliced
• 1 tsp minced garlic
• 5g chives, finely chopped
• ¼ cup cake flour / rice flour
• 1 cup chickpea flour
• ½ tsp paprika
• ¼ tsp chili flakes
• Pepper

Salad

• ½ cup mixed quinoa
• 120g tender stem broccoli, cleaned & trimmed
• 90ml olive oil
• Salt & pepper
• 1 large ripe tomato, brunoised
• 2 spring onions, finely sliced
• 30g rocket
• 100g almonds, toasted & roughly chopped
• 50ml lemon juice
• Guacamole to serve

METHOD

Zucchini Fritters

Grate the zucchinis and pot the in a colander over a bowl. Sprinkle over a pinch of salt and allow them to drain, pressing with a spoon occasionally. After 10 minutes, put the zucchini in a clean dishtowel and squeeze out as much of the liquid and possible.

Preheat the airfryer to 180C and grease the basket with spray & cook or oil. Put the dried zucchini in a bowl with all of the remaining ingredients, seasoning with salt and pepper. Roll the mixture into 8 pancake shapes. Place the fritters into the basket and allow to cook for 15 minutes until cooked through and slightly golden. Flip them over halfway through cooking.

Salad

Cook the quinoa according to packet instructions. Allow to cool. Put the airfryer onto 190C to preheat. Put the broccoli into a bowl with 30ml olive oil and season with a pinch of salt and pepper. Put it into the airfryer and roast for 8 minutes.

Put the quinoa into a bowl, along with the tomato, spring onions, rocket and almonds. Whisk together the remaining 60ml olive oil and lemon juice together with some salt and pepper, pour over the salad and toss well.

Divide the salad between the four bowls, lay the zucchini fritters in each, topped with the charred broccoli and a dollop of guacamole.