Carrot & Haloumi Fritters

Coarsely grate half of the haloumi using a box grater. Cut the remaining haloumi into 1 cm thick slices and set aside. Squeeze the excess moisture from the carrot, then combine with the grated haloumi, plain flour and egg in a medium bowl. Season with pepper. Form the mixture into round fritters, packing tightly with your hands.

Heat half the olive oil in a large frying pan over a medium-high heat. Carefully add the fritters and cook for 3-4 minutes on each side, or until golden. Remove them carefully and place on to a lined oven tray. Place in the oven to keep warm. Heat a little olive oil in the same frying pan over a medium-high heat. Add the haloumi slices and cook for 1-2 minutes on each side, or until golden.

Combine the remaining olive oil and the lemon juice with the honey in a small bowl. Combine the baby spinach leaves, cucumber and mint in a large bowl. Drizzle with the lemon dressing.