Spring Onion, Sweetcorn & Feta Fritters

While the veggies are roasting, thinly slice the spring onion. Thinly slice the long green chilli (see ingredients list), if using. Pick and finely chop the mint leaves. Finely chop the garlic (or use a garlic press). Drain the sweetcorn (see ingredients list). Grate the carrot (unpeeled).

Heat a large frying pan over a high heat. When the pan is hot, add the sweetcorn and cook, tossing, until charred, 5 minutes. Transfer to a medium bowl. Using a paper towel or clean cloth, squeeze out excess moisture from the carrot, then add to the bowl with the charred corn. Add the spring onion, chilli (if using), mint, garlic, plain flour, egg, milk, vegetable stock, the salt and crumble in 1/2 the feta. Season with a pinch of pepper and stir well to combine.

TIP: Take out a spoonful of the mixture and see if it holds its shape. If it's too wet, add a little more flour!

Return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add 1/4 cup of the fritter mixture and flatten into a patty using a spatula. Repeat with the remaining mixture, without crowding the pan, and adding extra oil as needed. Cook until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with paper towel.

TIP: Give the fritters time to set before flipping them!

In a medium bowl, combine the roasted veggies, mixed salad leaves and the remaining feta. Season with salt and pepper. Just before serving, toss to coat.