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Zucchini and Haloumi Fritters with Roasted Tomatoes
Ingredients
  • ½ CUP (95G) WHITE QUINOA
  • 1 CUP (250ML) WATER
  • 300G VINE-RIPENED CHERRY TOMATOES
  • 1 CUP BASIL LEAVES
  • SEA SALT AND CRACKED BLACK PEPPER
  • 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
  • 5 EGGS
  • 2¼ CUPS (400G) GRATED ZUCCHINI (COURGETTE)
  • ¾ CUP (100G) GRATED HALOUMI
  • ¼ CUP (25G) LSA+
  • ¼ CUP FINELY CHOPPED CHIVES
  • ⅓ CUP BASIL LEAVES, EXTRA, CHOPPED
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