Tasty zucchini, carrot and potato fritters with sweet chilli sauce

½ zucchini , grated
½ potato, grated
½ carrot grated
1 egg, lightly beaten
1/4 cup self raising flour
1 tablespoon parsley, chopped
Olive oil for frying
Sweet chilli sauce to serve

Place all ingredients in a large bowl. Mix until well combined.
Heat oil in a large fry pan.
Place spoonfuls of mixture into oil and flatten slightly with back of spoon.
Cook for 1 minute on each side or until golden.
Drain on paper towel.
Serve with sweet chilli sauce.

Fruit skewers with a honey- yoghurt dip


honey-yoghurt dip
½ cup natural yoghurt
1 teaspoon honey
Sprinkle of cinnamon

Cut watermelon and cantelope into cubes.
Cut greens off strawberries.
Pull grapes off stems.
Thread 1 of each fruit onto a skewer and set aside.

honey-yoghurt dip:
Place yoghurt, honey and cinnamon into a small mixing bowl and stir to combine.

Greek Salad

4 cos lettuce leaves, shredded
6 cherry tomatoes, cut in half
½ cucumber, peeled and chopped
½ green pepper, chopped
30g feta cheese, crumbled
6 olives
1 tablespoon olive oil
¼ lemon, squeezed
parsley,oregano, chopped to garnish
Salt and pepper to taste

Place lettuce, tomatoes, cucumber and green pepper into a mixing bowl.
Drizzle over oil and lemon juice. Season with salt and pepper. Crumble over feta cheese.
Add olives.
Garnish with herbs.