You can add any fresh greens to the salad such as spinach, fresh herbs or rocket to add flavour
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 20 minutes |
| Serves | 8 |
| Cuisine | Salad |
| Special Occasion | Christmas |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 157 |
| Fat | 6g |
| Saturates | 2g |
| Protein | 6g |
| Carbs | 17g |
| Sugars | 3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
Grate the courgettes and finely chop the spring onions.
Blanch the peas in boiling water for 2 minutes, then drain and rinse under cold water. Mash half the peas with a fork, leaving the other half whole.
Combine the peas, courgette, spring onion and cheese in a large bowl. Whisk the egg and milk together, then add to the vegetable mixture. Stir in the dried parsley, mint, flour, baking powder, salt and pepper. The batter should be thick enough to hold the vegetables together.
Heat the sunflower oil in a large frying pan over a medium heat. Drop spoonfuls of the batter into the pan and cook for 2-3 minutes on each side, until golden brown and cooked through. Drain the fritters on a paper towel-lined plate.
To make the salad, arrange the fritters on a serving platter and top with mixed salad leaves. Using a peeler, create thin cucumber slices. Halve the snap peas and break the feta into chunks. Place these ingredients over the salad leaves.
Make a simple dressing by juicing the lemon and combining it with the olive oil.
Drizzle the dressing over the salad, season and serve immediately.
