Zucchini and haloumi fritters with tomato and olive panzanella

1. Squeeze excess moisture out of grated zucchini. Combine zucchini, haloumi, spring onion, egg, flour and two tablespoons oil in a large bowl. Mix until just combined.
2. Heat one tablespoon oil in a large frying pan over medium heat. Add heaped tablespoons of mixture into the pan. Cooked for 2-3 each side or until golden and cooked through.
3. To make the panzenella, combine tomatoes, squash, shallot, basil leaves, olives, sourdough bread, red wine vinegar and remaining one tablespoon olive oil in a large bowl.
4. Divide fritters and salad between dining plates and serve with lemon wedges.

Cooking Tip: Panzanella salad is a great way to use stale or frozen bread. Simply use a toaster, or drizzle with olive oil and bake in the oven for 10 minutes or until golden and crunchy.

Nutrition Tip: Tomatoes are in their prime in Summer. They are allowed to ripen on the vine and are packed full of the phytochemical lycopene which has been shown to reduce the risk of heart disease and some cancers.