This moreish haloumi slice compliments much needed weekend lunches or a picnic outing with great company.
2 red onions
Rind of one lemon
500g zucchini, grated, excess moisture drained
220g haloumi, chopped roughly
3/4 cup self raising flour
1/2 cup mint leaves
1 tbs Tuscan seasoning
2 tbs pine nuts
Thinly slice into rings one red onion and preserve rings for decorating the top of the slice. Finely chop second onion into fine pieces.
Fry finely chopped onions in pan with 1 tablespoon of olive oil until onions are glassy. Add in lemon rind, cook for a minute and take off heat.
In a large bowl, whisk eggs with one tablespoon of oil. Add in flour, herbs and seasoning and mix well. Add in zucchini, haloumi and pinenuts and combine gently.
Pour mixture into a greased pie dish and top mix with rings of onions and extra mint leaves.
Bake in an oven at 180˚C for 45 minutes or until cooked throughout.
Serve hot or cold.
Great slice to take on a picnic or BBQ lunch outing.How to plant and grow onions