Turkish Zucchini and Haloumi Bake

taste.com.au

Glenys

1 large red onion

⅓ cup fresh dill sprigs, plus extra, to serve

⅓ cup fresh mint leaves, plus extra, to serve

2 tablespoons Cobram Estate Classic Flavour Extra Virgin Olive Oil

2 garlic cloves, crushed

1 lemon, rind finely grated, cut into wedges

500g zucchini, coarsely grated, excess moisture removed

225g haloumi, coarsely grated

6 eggs

125g (¾ cup) spelt flour

1 teaspoon baking powder

1 tablespoon pine nuts

1 teaspoon sumac

1 teaspoon sesame seeds

¾ teaspoon dried mint leaves

Toasted Turkish bread, to serve (optional)

Greek yoghurt, to serve (optional)

Directions at taste.com.au

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