Haloumi, Zucchini, Carrot & Cheddar Fritters

• Meanwhile, grate zucchini and carrot, then squeeze out any excess moisture with a paper towel. Drain haloumi and pat dry. Cut the 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 zucchini, carrot, Cheddar cheese, the plain flour, vegetable stock pot and egg. • Add the salt, a pinch of pepper and chilli flakes (if using). Mix well. 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 a drizzle of olive oil over medium-high heat. 
• Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate. • Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, add heaped tablespoons of the fritter mixture, in batches and flatten with a spatula. Cook until golden, 3-4 minutes each side (don't flip too early!). You should get 3-4 fritters per person. • Transfer to a paper towel-lined plate. TIP: Add extra olive oil between batches as needed.

• While the fritters are cooking, combine the honey, with a drizzle of the vinegar and olive oil in a second medium bowl. • Season, then add mixed salad leaves, pepitas and the slightly cooled roast veggies. Gently toss to coat.