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250      gm       marinated zucchini & haloumi
100      gm       GF batter
                        zest, ¼ lemon
1          tsp       parsley, chopped
45        gm       tzatziki sauce

Empty the contents of the zucchini haloumi portion into bain lined with a colander to remove the liquid. Transfer to a wire basket and dredge in Gluten Free flour until fully coated, shaking vigorously to separate the zucchini and fully cover in Flour. Deep Fry in 370 deg fryer until just beginning to turn brown, approximately 2 minutes. Remove and allow to drain any excess oil. Transfer to a mixing bowl, add lemon zest, chopped parsley and season with salt.

PLATE – Medium SVB Round w SVB liner (cut into ¼)
Line the plate with the tree images upright in relation to the logo. Plate zucchini attempting to keep all chips inside rim of plate. Add the tzatziki (in a ramekin) to the plate. Serve immediately.

TZATZIKI SAUCE
                       SET 1
1100    gm       cucumbers, grated
15        gm       salt
                       SET 2
650      gm       oil, olive
165      gm       vinegar, red wine
150      gm       dill
90        gm       garlic, clove
75        gm       juice, lemon
                       SET 3
3000    gm       yogurt, fage greek 5%

Toss set 1 together and let sit for 15 minutes, then squeeze out all water from cucumbers and reserve. Combine all of set 2 ingredients in a vitamix and blend until combined, reserve. Combine yogurt with strained cucumbers, blended dill oil and mix until fully combined. Taste, adjust seasoning if needed.

GLUTEN FREE BATTER
10        Kg        rice flour
10        Kg        cornstarch
10        Kg        potato starch

Combine all ingredients in a large stand mixer with whip attachment and mix until fully combined