I was looking around for delicious meals to add hemp into and was immediately sold on this one (thanks Taste). It may have something to do with being slightly haloumi obsessed - or the fact that I actually had all these ingredients in my fridge - which never happens!
Our Hulled Hemp Seed will be a perfect addition to the fritters - either in the batter or sprinkled on top (see notes) and by adding hemp seed oil to the salad dressing - it will round out the flavours of the lime and mango.
Step 1 Place the zucchini, sweet potato, haloumi, egg and our in a large bowl. Stir to combine. Season.
Step 2 Heat the oil in a large frying pan over medium heat. Spoon six 1-tbs portions of batter around the pan, allowing room for spreading. Cook for 2 mins each side or until golden brown and cooked through. Repeat with remaining batter.
Step 3 Arrange fritters on a large serving plate with the rocket, carrot, asparagus, cucumber and spring onion. Combine the yoghurt, hemp seed oil, mango chutney and lime juice in a small bowl. Drizzle yoghurt mixture evenly over the salad to serve. Serve with mint sprigs and coriander leaves (optional).
Hulled hemp seeds offer this dish a deliciously nutty flavour, as well as a boost to its nutritional profile. They could easily be incorporated directly into the batter however to best preserve the delicate essential fatty acids, we recommend sprinkling the hulled seeds on after everything is cooked. Plus there is something satisfying about sprinkling hemp seeds over a meal - like your body knows you are doing something healthy!
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