30-minute zucchini and haloumi schnitzel salad

30-minute zucchini and haloumi schnitzel salad

recipe image

Light and zesty, this salad is packed with crunchy chicken and fresh vegetables. Requiring only 30 minutes in the kitchen, it’s perfect for spring entertaining. Recipe by Amira Georgy. Photography by Jeremy Simons.


  • 1/2 cup plain flour
  • 2 eggs, lightly beaten
  • 80g packet MasterFoodsⓇ Schnitzel Mix Lemon Pepper
  • Extra virgin olive oil, for shallow-frying, plus extra to drizzle
  • 2 large zucchini, cut diagonally into 5mm slices
  • 350g haloumi, cut into 5mm slices
  • 3/4 cup plain Greek-style yoghurt
  • 1 tablespoon lemon juice, plus lemon wedges to serve
  • 1 tablespoon finely copped fresh dill, plus extra sprigs to serve
  • 80g mixed salad leaves
  • 250g cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1.

    Place flour, egg and schnitzel mix in three separate shallow bowls

  • 2.

    Pour enough oil into a large frying pan to come 2cm up side of pan. Heat over medium-high heat. One at a time, dip zucchini slices in flour, shaking off excess. Dip in egg, then coat in schnitzel mix. Repeat process with haloumi

  • 3.

    Cook zucchini and haloumi, in batches, for 2 minutes each side or until golden and zucchini is tender. Drain on paper towel. Halve haloumi and zucchini diagonally

  • 4.

    Meanwhile, combine yoghurt, lemon juice and chopped dill in a bowl. Season with salt and pepper. Combine salad leaves, tomato and onion in a bowl

  • 5.

    Place salad mixture, zucchini and haloumi on serving plates. Drizzle with yoghurt dressing. Sprinkle with extra dill. Serve with lemon wedges

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