Cook the Buttermilk Chicken Tenders in the oven or air fryer as per packet instructions.
While the chicken is cooking, place the grated courgette in a clean cloth and squeeze out any excess liquid. Place courgette in a large mixing bowl and add the haloumi, peas, eggs, flour and herbs. Season with salt and pepper and mix to combine.
Heat enough olive oil in a large frypan over medium heat to shallow fry your fritters.
Working in batches, spoon ¼ cups of the fritter mixture into the pan. Press down lightly with a spatula and let cook for 3 –4 minutes each side until golden. Transfer to a plate and keep warm while repeating the steps with the remaining mixture.
To make your sauce, whisk together the yoghurt, lemon juice and chopped herbs and season with salt & pepper.
Serve the Buttermilk Chicken Tenders stacked with the fritters and a drizzle of yoghurt dressing.