Sweet Chilli Fritters & Haloumi Stack

While the kumara is roasting, finely chop the coriander (reserve some leaves for garnish!). Finely chop the garlic (or use a garlic press). Cut the haloumi into 1cm-thick slices. Grate the carrot (unpeeled). Grate the courgette, then squeeze the courgette over a bowl. TIP: This is to remove any excess moisture so your fritters are the perfect consistency! Drain the sweetcorn (see ingredients list).

In a medium bowl, combine the chopped coriander, garlic, carrot, courgette, sweetcorn, plain flour, egg, milk, the salt and crumbled vegetable stock (1 1/2 cubes for 2 people / 3 cubes for 4 people). Mix well to combine. TIP: 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, add enough olive oil to coat the base and heat 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, 2-3 minutes each side. Transfer to a plate lined with paper towel. TIP: If your pan is getting crowded, cook in batches for the best results. TIP: Don’t flip the fritters too early to ensure they have time to set. TIP: Add extra oil as needed so the fritters don’t stick. You should get 3 fritters per person.

While the fritters are cooking, cut the tomato into 2cm chunks. In a medium bowl, combine the vinegar, honey and olive oil (2 tsp for 2 people / 4 tsp for 4 people). Add the mixed salad leaves, tomato and kumara to the bowl with the dressing and toss to coat. TIP: Toss just before serving to keep the leaves crisp. 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.