Corn-Zucchini Fritters, Salmon & Haloumi Stack

• Meanwhile, thinly slice spring onion. 
• Halve snacking tomatoes. 
• Finely chop garlic. 
• Drain sweetcorn.
• Grate carrot and zucchini, then squeeze out any 
excess moisture using a paper towel. 

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

• In a medium bowl, combine spring onion, garlic, 
carrot, zucchini, corn, the plain flour, egg and 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!  

• Pat salmon dry with paper towel and season both sides. • In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate to rest. 
• Return 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!

TIP: Patting the skin dry helps it crisp up in the pan!

• Return the frying pan to medium-high heat with a 
drizzle of olive oil. 
• Cook haloumi until golden brown, 1-2 minutes 
each side. 
• In a second medium bowl, combine the honey, 
vinegar and a drizzle of olive oil. Season to taste 
with salt and pepper, then add gourmet leaf mix, 
tomatoes and roast sweet potato. Toss to combine.