Homemade Chicken, Halloumi & Courgette Fritters

• Preheat oven to 200°C/180°C fan-forced. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Meanwhile, slice avocado in half, scoop out flesh and roughly chop. Finely chop parsley (see ingredients). • Grate halloumi and courgette. Squeeze any excess moisture out of the courgette using a paper towel. TIP: Squeezing out the excess moisture from the courgette ensures your fritter batter is the right consistency.

• In a medium bowl, combine halloumi, courgette, parsley, the milk, plain flour, Aussie spice blend, the egg and a pinch of salt and pepper. TIP: Lift out some of the mixture with a spoon. If It's too wet and doesn't hold its shape, add a little more flour!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate. • Return frying pan to medium-high heat with enough olive oil to coat the base. • When oil is hot, add heaped tablespoons of fritter mixture in batches and flatten with a spatula (3-4 per person). • Cook until golden, 3-4 minutes each side (don't flip too early!). Transfer to a paper towel-lined plate. 

TIP: Add extra olive oil between batches as needed. 
TIP: The chicken is cooked when it is no longer pink inside.

• In a second medium bowl, combine mixed salad leaves, avocado and a drizzle of vinegar and olive oil. Season to taste.