Homemade Haloumi & Courgette Fritters

• Meanwhile, slice avocado in half, scoop out flesh and roughly chop. Finely chop parsley (see ingredients). • Grate haloumi and courgette. Squeeze any excess moisture out of the courgette using a paper towel.

TIP: Squeezing out the excess moisture from the courgette ensures your fritter batter is the right consistency.

• In a medium bowl, combine haloumi, courgette, parsley, the milk, plain flour, Aussie spice blend, the egg and a pinch of salt and pepper.

TIP: Lift out some of the mixture with a spoon. If it's too wet and doesn't hold its shape, add a little more flour!

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, add heaped tablespoons of fritter mixture in batches and flatten with a spatula (3-4 per person). • Cook until golden, 3-4 minutes each side (don't flip too early!). Transfer to a paper towel-lined plate.

TIP: Add extra olive oil between batches as needed.

• In a second medium bowl, combine mixed salad leaves, avocado and a drizzle of vinegar and olive oil. Season to taste.