Zucchini and Halloumi Fritters with Smoked Salmon and Garlic Yoghurt

Coarsely grate zucchini into a clean tea towel or cloth. Keeping zucchini in the cloth, place in a colander set over a bowl. Add 1/2 teaspoon salt and stir to combine. Set aside for 15 minutes to drain.

Meanwhile, zest lemon and juice half. Cut remaining half into wedges. Crush garlic. Place lemon zest and juice, garlic and yoghurt in a bowl, season with salt and pepper, stir to combine and set aside.

Squeeze zucchini to remove excess liquid and discard the liquid. Place zucchini in mixing bowl.

Chop dill and coarsely grate halloumi. Add dill and halloumi to zucchini with flour, and egg and mix well to combine. Season with pepper.

Thinly slice radishes and separate salmon slices.

Heat oil in a large, non-stick frypan over medium heat. Working in batches, spoon ¼ cup of zucchini mixture into pan. Flatten slightly with a spatula and cook for 2–3 minutes each side or until golden. Remove from pan, drain on paper towel and keep warm while you cook the rest, adding a little extra oil to the pan if needed. Divide fritters between plates and top with salmon, radish and rocket leaves. Serve with garlic yoghurt and lemon wedges.