Sweetcorn-Zucchini Fritter & Haloumi Stack

While the pumpkin is roasting, thinly slice the spring onion. Finely chop the coriander (reserve some leaves for garnish!). Finely chop the garlic (or use a garlic press). Cut the haloumi into 1cm slices. Grate the carrot (unpeeled). Grate the zucchini. Place the carrot and zucchini in a clean cloth and squeeze the liquid into a bowl. Drain the sweetcorn.

TIP: Squeezing the liquid out of the grated veggies removes excess moisture so your fritters are the perfect consistency!

In a medium bowl, add the spring onion, chopped coriander, garlic, carrot, zucchini, sweetcorn, plain flour, egg, the salt and garlic & herb seasoning. 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!

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add 1/4 cup of fritter mixture and flatten with a spatula. Repeat with some of the remaining mixture. Cook until golden, 4-5 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining fritter mixture. You should get 3 fritters per person.

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 to the pan.

While the fritters are cooking, cut the cucumber into 2cm chunks. In a medium bowl, combine the vinegar, honey and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Add the mixed salad leaves, cucumber and roasted pumpkin and toss to coat. 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.

TIP: Toss the salad just before serving to keep the leaves crisp.