Sweetcorn-Zucchini Fritters & Haloumi Stack

While the sweet potato is roasting, thinly slice the spring onion. Finely chop the coriander (reserve some leaves for garnish!). Finely chop the garlic. Cut the haloumi into 1cm slices. Grate the carrot (unpeeled). Grate the zucchini. Squeeze the liquid out of the zucchini and carrot with a clean tea towel. Drain the sweetcorn. TIP: Removing excess moisture allows the fritters to be the perfect consistency!

In a medium bowl, combine the spring onion, chopped coriander, garlic, carrot, zucchini, sweetcorn, plain flour, egg, the salt and garlic & herb seasoning. TIP: The mixture will look a little dry, but once properly combined it will stick together. Lift out some of the mixture with a spoon – if it's too wet and doesn't hold its shape, add some more flour!

In a large frying pan, heat enough olive oil to coat the base over a medium-high heat. When the oil is hot, add 1/4 cup of the fritter mixture and flatten with a spatula. Repeat with the remaining mixture. Cook until golden, 4-5 minutes each side. Transfer to a plate lined with paper towel. You should get 3 fritters per person. TIP: Don’t turn the fritters too early to ensure they have time to set. TIP: Add extra oil as needed so the fritters don’t stick to the pan.

When all the fritters are cooked, return the pan to a medium-high heat with a drizzle of olive oil. Add the haloumi slices and cook until golden brown, 2 minutes each side. While the haloumi is cooking, cut the cucumber into 2cm chunks. In a medium bowl, combine the honey, balsamic vinegar and a drizzle of olive oil. Add the mixed salad leaves, cucumber and sweet potato and toss to coat.