The team were hungry and so I cooked up this healthy Mediterranean feast!

The fritters are made from Lupin: which are an awesome source of protein and grown all over Western Australia. Follow the link for more information about Lupin Foods and different recipes!

Lupin and Zucchini fritters

INGREDIENTS:

• ½ cup dried lupin flakes
• 1 cup ricotta cheese
• 2 zucchinis, grated
• ½ granny smith apple, grated
• 2 eggs
• ½ cup self-raising flour
• 1 teaspoon salt and pepper
• 1 teaspoon paprika
• 2 cloves garlic, finely grated

METHOD:

• Grate zucchini and apple into a colander; leave the water to drain away.
• Boil the kettle and pour a cup of hot water over the dried lupin flakes. After about 2 min the flakes should absorb the water and swell.
• Squeeze out any extra moisture from the zucchini and apple.
• In a bowl, add all ingredients together and mix well. You’ll find it quite a wet consistency.
• Drizzle about 2 table spoons of oil (olive oil/canola/coconut) in a frying pan a dollop a heaped table spoon of the mixture into the hot pan. Flatten slightly with a spatula and allow to cook for about 2 min. Flip over and cook the other side.
• Serve with Roasted egg plant an sumac salad.

Roasted eggplant and sumac salad

 Preheat oven to 200’C

INGREDIENTS:

• 1 medium sized eggplant
• 1 red onion
• 1 clove garlic
• salt and pepper
• ½ cup Greek yoghurt
• ½ lemon
• mint
• chili (optional)
• olive oil and balsamic vinegar
• 2 teaspoons sumac
• toasted almonds, chopped

METHOD:

• Slice eggplant into circles and then quarters. Place in a bowl and sprinkle over and rub in salt to draw out the bitterness. Leave to stand for about 10/15min and then rinse off salt.
• Slice the red onion into long thin wedges. Place veg in a baking tray and drizzle over olive oil, balsamic vinegar and seasoning. Bake in the oven at 200’C for about 20min or until golden brown.
• Grate the garlic into the yoghurt and add the juice of the lemon, a pinch of salt and pepper and a teaspoon of balsamic vinegar.
• Place the roasted veg on a serving plate, drizzle over the yoghurt dressing.
• Sprinkle on sumac, mint, chilli and toasted nuts.

These dishes can be served in flat bread with a green side salad:

• rocket and spinach mix
• sliced avocado
• feta cheese