30-minute zucchini and haloumi schnitzel salad

For a great veggo meal, you can't go wrong with these crunchy zucchini and haloumi bites, paired with a leafy salad and tangy dressing.

INGREDIENTS
1/2 cup plain flour
2 eggs, lightly beaten
80g packet MasterFoodsⓇ Schnitzel Mix Lemon Pepper
Extra virgin olive oil, for shallow-frying, plus extra to drizzle
2 large zucchini, cut diagonally into 5mm slices
350g haloumi, cut into 5mm slices
3/4 cup plain Greek-style yoghurt
1 tablespoon lemon juice, plus lemon wedges to serve
1 tablespoon finely copped fresh dill, plus extra sprigs to serve
80g mixed salad leaves
250g cherry tomatoes, halved
1 small red onion, thinly sliced

METHOD

1. Place flour, egg and schnitzel mix in three separate shallow bowls.
2. Pour enough oil into a large frying pan to come 2cm up side of pan. Heat over medium-high heat. One at a time, dip zucchini slices in flour, shaking off excess. Dip in egg, then coat in schnitzel mix. Repeat process with haloumi.
3. Cook zucchini and haloumi, in batches, for 2 minutes each side or until golden and zucchini is tender. Drain on paper towel. Halve haloumi and zucchini diagonally.
4. Meanwhile, combine yoghurt, lemon juice and chopped dill in a bowl. Season with salt and pepper. Combine salad leaves, tomato and onion in a bowl.
5. Place salad mixture, zucchini and haloumi on serving plates. Drizzle with yoghurt dressing. Sprinkle with extra dill. Serve with lemon wedges.

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