(Serves 4)

• 2 large zucchini, grated

• 150g haloumi, grated

• ¼ bunch dill, finely chopped

• ½ cup plain flour

• 1 egg

• 2 tablespoons extra virgin olive oil

• 1 cup mixed lettuce

• 1 cup rocket

• 1 cup cooked quinoa

• 1 cup snow peas, sliced on the angle

• 1 Lebanese cucumber, seeds removed & roughly diced

• 1 bunch radish, thinly sliced

• 4 blood oranges, segmented

• ½ cup roasted pepitas

Salad Dressing

• 2 tablespoons Extra virgin olive oil

• ½ lemon, juiced and zested

• 1 teaspoon Dijon mustard

• Pinch salt & black pepper

1. Make the fritters. In a large bowl, mix the grated zucchini, haloumi, dill, flour & egg. The mix will feel a little wet, that’s just the zucchini doing its thing. Scoop the mixture into 8 fritters using a ½ cup measure. Want bite-sized? Use a ¼ cup and make 16.As you portion, give each fritter a gentle squeeze to release any extra liquid, this helps them hold together when frying.

2. Cook them up. Heat a large frying pan over medium heat. Add a drizzle of olive oil. Cook fritters in batches (don’t crowd the pan) until golden on both sides, about 3–4 minutes each side. Set aside the cooked fritters while you repeat with the rest.

3. Build the salad. Whisk together the salad dressing ingredients in a small bowl. In a large bowl, toss together cooked quinoa, lettuce, rocket, snow peas, cucumber, radish, and blood orange segments. Hold off dressing the salad until just before serving to keep it fresh and crunchy.

4. Bring it together. Divide fritters and salad between plates. Drizzle with dressing & top with pepitas, serve, and enjoy the salty-sweet crunch!

Snapshot!

Per serve, this dish provides 2407 kJ, 25 g protein, 32 g carbs (with 7.8 g fibre), and 36.5 g fat. Most of that fat comes from heart-friendly monounsaturated (17.8 g) and polyunsaturated (4.5 g) fats, with just 8.3 g saturated.

The haloumi adds satisfying protein and calcium but also pushes sodium up to 1903 mg. It’s also a good source of potassium (961 mg) to support heart health and fluid balance, and provides phosphorus (642 mg) from haloumi, pepitas, and quinoa, nutrients to keep in mind if you’re managing kidney health.

What it means on the plate

This dish is a vibrant, balanced main that celebrates fresh veg, smart carbs, and a pop of citrus. The haloumi and egg bring protein and calcium, while quinoa and pepitas add extra plant protein, fibre, and good fats.

Fresh greens, radish, cucumber, and snow peas lift the plate with colour, crunch, and vitamins, and the blood orange adds vitamin C + antioxidants for a zesty finish.

Most of the fat comes from heart-healthy olive oil and pepitas, with a moderate amount of saturated fat from haloumi. Sodium is on the higher side, so enjoy this as a highlight dish and balance it with lower-salt meals across your day.

Food group balance -> A vibrant, nutrient-rich option that feels special without straying from balance.

Vegetables: 2 (lettuce, rocket, zucchini, cucumber, radish, snow peas)
Fruit: 0.3 (blood orange segments)
Grains: 1.3 (quinoa + a little flour in the fritter)
Protein foods: 0.4 (haloumi, egg, pepitas (plant + dairy mix))
Dairy: 1.3 (haloumi)

CWJ Takeaway

This salad is a little party on your plate! Juicy blood orange, golden haloumi fritters, and crunchy greens all dancing together. It’s nourishing, flavour-packed, and feels like something special. If watching sodium, the haloumi brings the salty kick, so think of it as a dish to celebrate with, not your everyday staple.