Nan's Sweetcorn, Haloumi & Fetta Fritters

• Meanwhile, cut haloumi into 1cm slices. Place haloumi in a medium bowl and cover with water to soak. Set aside. • Drain sweetcorn. • Grate carrot, then squeeze out any excess moisture using a paper towel. • Thinly slice apple into wedges. TIP: Removing excess liquid from the carrot will help the fritters crisp up in the pan.

• In a large bowl, combine corn, carrot, the plain flour, egg, milk, Nan’s special seasoning and Cheddar cheese. • Season with pepper. • Crumble in fetta cubes. Mix well to combine.

• 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 the fritter mixture, in batches, flattening 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. • Return large frying pan, heat a drizzle of olive oil over medium-high heat. Drain haloumi and pat dry. • Cook haloumi, until golden brown, 1-2 minutes each side. Transfer to a plate to rest. TIP: Add extra oil between batches as needed.

• Meanwhile, in a medium bowl, combine a drizzle of the balsamic vinegar and olive oil. • Season with salt and pepper, then add apple and spinach & rocket mix. Toss to coat.