Homemade Salmon, Halloumi & Courgette Fritters

• 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. • Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • 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: Patting the skin dry helps it crisp up in the pan! 
TIP: Add extra olive oil between batches as needed.

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