Zucchini, dill and haloumi fritters — Belinda Jeffery

Ingredients

• 2 x 60g eggs, lightly beaten
• 3 teaspoons finely chopped lemon zest
• 1/4 cup finely chopped dill
• 1 clove garlic, finely chopped
• 1 teaspoon sea salt
• freshly ground black pepper, to taste
• 2 tablespoons freshly grated parmesan
• 500 g zucchini (courgettes), coarsely grated
• ½ cup (75 g) plain flour
• olive oil, for cooking
• 50 g haloumi, feta or goat’s cheese, crumbled
• 1 cup (280 g) thick Greek-style yoghurt, regular or low-fat
• 2 tablespoons finely chopped dill
• sea salt, to taste
• black olives
• lemon wedges
• dill sprigs