Vegetable and ham fritters

Serves 4

1 sml carrot
1 sml zucchini
1/4 cup frozen corn kernels
1 tbsp chopped flat leaf parsley
1/3 cup grated cheddar cheese
50g shaved ham, chopped
1/2 cup plain flour
3 tsp vege oil

1. Combine carrot, zucchini, corn, parsley, cheese, ham, eggs and flour in a bowl.

2. Heat 1 tsp oil in a frying pan over medium heat. Add 1/4 cup carrot mix. Using a spatula, flattern. Repeat to make two more fritters. Cook 2 mins each side.

3. Repeat with remaining oil and carrot mix to make 8 fritters.

Crunchy baked chickpeas

Makes 1 cup

400g can chickpeas, drained and rinsed
1/2 teaspoon sea salt
2 tsp sweet paprika
1 1/2 tsp ground cumin
2 tsp mild curry powder

1. Preheat oven to 150 fan forced, line a tray with baking paper

2. Place chickpeas on tray, sprinkle with spices. Roast chickpeas 1 hour or until golden.

3. Store in an airtight container.

Chickpea, haloumi and rocket salad

Serves 4

1 1/2 tbsp lemon juice
1 tbsp olive oil
200g green beans, cut into 4cm lengths
400g can chickpeas, drained and rinsed
pinch of chilli flakes
1 1/2 tsp ground coriander
250g haloumi cheese, thinly sliced
100g baby rocket
50g baby spinach
12 sundried tomatoes

1. Place lemon juice and 2 tsp oil in a screw top jar. Season with s&p and shake.

2. Cook beans in a saucepan of boiling water 1-2 mins then refresh under cold water. Drain.

3. Heat remaining oil in frypan, add chickpeas and cook 2-3 mins. Add coriander and chilli. Cook 1-2 mins and transfer to bowl.

4. Cook haloumi 1-2 mins each side.

5. Place rocket, spinach, tomato, beans and haloumi in a bowl with chickpeas. Add dressing.

Potato and avocado salad with mixed herb dressing

Serves 6

1kg golden delight potatoes, peeled, cut into wedges
1 large avocado, sliced
3 celery stalks, trimmed and thinly sliced
2/3 cup roughly chopped walnuts

Dressing

1/4 cup olive oil
2 tbsp white wine vinegar
2 tbsp chopped fresh mint leaves
2 tbsp chopped fresh chives
2 tbsp drained capers, chopped
1 garlic clove crushed
1/4 cup chopped flat leaf parsley

1. Cook potato in a large saucepan of boiling, salted water for 8-10 mins or tender. Refresh under cool water. Cool 20 mins.

2. Make dressing - place oil, vinegar, parsley, mint, chives, capers and garlic in a bowl and mix.

3. Place potato, avocado, celery and walnuts in a bowl. Drizzle with dressing.

NB Can serve this dressing with prawns, fish or BBQ chicken