zucchini, oatmeal and chickpea fritters

Serves: 5

Ingredients:
f r i t t e r s :
1/2 cup ground oats or oat bran
1/2 cup chickpea flour
1 teaspoon baking powder
1/2 cup low fat milk
2 free-range eggs
3 medium zucchini, grated
1 tablespoon chopped fresh parsley
a pinch of salt & pepper to season
10 ml canola oil (2 teaspoons)
c h i c k e n :
4 free-range chicken breasts
1/2 teaspoon smoked paprika
zest & juice of 1 lemon
1 teaspoon chopped fresh thyme
salt and pepper to season
2 teaspoons canola oil
s a l s a :
2 large tomatoes
2 tablespoons spring onion
1 tablespoon chopped fresh mint
100 g feta, cut into cubes
1 tablespoon lemon juice
salt & pepper

Method:
f r i t t e r s :   in a bowl, mix together the ground oats and chickpea flour, with the baking powder and seasoning. make a well in the centre, and add the two eggs and milk. mix the wet and dry ingredients into a batter, and then add the grated zucchini and mix well.  place spoonfuls of the mixture on a baking tray and bake for 10-15 minutes at 180°c. after cooked , set them aside on a platter or plate.
c h i c k e n :  cut the chicken breast into strips and season with the paprika, lemon, thyme, salt & pepper. put a frying pan on a high heat and add the canola oil. when the pan is hot, add the chicken breasts and cook for around 2   minutes on each side, until browned, and cooked through. remove the chicken strips from the pan heat and set aside.
s a l s a :   roughly chop the tomatoes into dice, and slice the spring onion. mix together the chopped tomatoes, mint, spring onion and feta and  drizzle with lemon juice and olive oil. season to taste and mix well.
t o  a s s e m b l e :   place the fritters onto individual plates or a platter to serve. top the fritters with the grilled chicken. pile the salsa over the top of the chicken and garnish with fresh coriander leaves.