Step 1

Place zucchini in a colander set over a bowl and stir through 1 tsp salt. Set aside for 15 minutes, then squeeze to remove excess liquid. Combine with ham, haloumi, flours, egg, dill and chilli in a bowl. Heat 5mm oil in a large non-stick frypan over medium heat. In batches, spoon 1/4 cup zucchini mixture per fritter into pan. Flatten slightly with a spatula. Cook for 3-4 minutes each side until golden, then drain on paper towel. Keep warm. Repeat with remaining mixture

Step 2

For the dressing, place all ingredients in a food processor, season, and whiz until smooth.

Step 3

Toss radish, broad beans, pea shoots and remaining 1 tbs olive oil in a bowl. Serve fritters hot with dressing and salad.