Corn & Haloumi Fritters

While the kumara is roasting, slice the kernels off the corn cob. Finely chop the long red chilli (if using). Thinly slice the spring onion (keep the white and green parts separate). Finely chop the coriander. Grate the carrot (unpeeled). Grate the haloumi (see ingredients list). Grate the courgette. Place the courgette in a paper towel and squeeze out the excess moisture.

In a medium bowl, combine the corn kernels, carrot, haloumi, courgette, long red chilli (if using), plain flour, eggs, soy sauce, spring onion (white part only) and the coriander. 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 a teaspoon of flour at a time!

In a large frying pan, add enough olive oil to coat the base and heat over a medium-high heat. Once hot, add 1/4 cup of the fritter mixture and flatten with a spatula. Repeat with the remaining mixture, without crowding the pan. Cook for 3-4 minutes on each side, or until golden. TIP: Don’t flip early to ensure your fritters can set. Transfer to a plate lined with paper towel to drain. Repeat to use up all the mixture. You should get 3 fritters per person. TIP: Add extra oil as needed so the fritters don’t stick.

While the fritters are cooking, cut the cucumber into 2cm chunks. In a medium bowl, combine the vinegar, honey and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Add the cucumber, mixed salad leaves, kumara and the remaining spring onion to the bowl with the dressing and toss to combine. TIP: Toss just before serving to keep the leaves crisp.