Corn-Zucchini Fritter & Haloumi Stack

Meanwhile, roughly chop parsley. Finely chop coriander (reserve some leaves for garnish!) and garlic. Grate carrot and zucchini, then squeeze out any excess moisture using a paper towel. Drain sweetcorn. Cut haloumi into 1cm-thick slices.

TIP: Removing excess liquid from the veggies will help the fritters crisp up in the pan!

In a medium bowl, combine parsley, chopped coriander, garlic, carrot, zucchini, corn, garlic & herb seasoning, the plain flour, the egg and the salt.

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!

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

TIP: Add extra oil as needed so the fritters don't stick to the pan!

Return pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. Meanwhile, roughly chop cucumber. In a second medium bowl, combine the honey, vinegar and a drizzle of olive oil. Season, then add mixed leaves, cucumber and roasted sweet potato. Toss to combine.