Four-Ingredient Zucchini & Feta Bites

with Pink Sauce

Makes enough for four people

Ingredients

For the bites

• 2 medium zucchinis

• ½ teaspoon salt

• 200 grams feta

• 1 ½ cup besan flour

• 2 teaspoons baking powder

• ¾ cup water

For the sauce

• ¾ cup Greek yoghurt

• 1 red shallot, finely diced

• 1 clove garlic, minced

• ¼ teaspoon minced red chili

• 1 ½ teaspoon sumac

• 1 teaspoon apple cider vinegar

• Black pepper

• Pinch salt

• Oil for frying

Method

1. Grate the zucchini and place it in a colander over a bowl - you want about 3 packed cups worth once grated. Sprinkle with the salt and mix it through using your fingertips, then let sit for half an hour to release the liquid.

2. While the zucchini is resting make the pink sauce by combining all the ingredients together. Taste and season to your liking, then sprinkle with a bit more sumac to pinken up the top.

3. Squeeze the juice out of the zucchini place it into a bowl. Break in the feta, leaving some pieces in big chunks, and sieve the besan flour and baking powder over the top. Pour the water in. Gently fold together without over mixing – you want some large pieces of feta through the batter, and you also want to keep the batter nice and light.

4. Heat up some ghee or oil in a shallow pan. I like to use 1-2 cm worth here so the bites develop a nice golden colour and have a good crunch, but feel free to use less - just know they may take longer to cook through.

5. Drop spoonfuls of batter into the hot oil, and cook on a medium high heat until golden on each side and cooked through in the center. Place onto paper towels while you fry the remaining mixture.

6. Season with sea salt and serve immediately, with the sauce on the side.