• Preheat oven to 220°C/200°C fan-forced.

• To a medium bowl, add haloumi and cover with water to soak.

• Cut sweet potato, capsicum and red onion (see ingredients) into bite-sized chunks.

• Trim ends of asparagus and cut into thirds.

• Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper, then toss to coat.

• Roast until tender, 20-25 minutes. Set aside to cool slightly.

TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, grate zucchini, then squeeze out any excess moisture with a paper towel.

• Thinly slice spring onion.

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

• In a medium bowl, combine zucchini, spring onion, Cheddar cheese, the plain flour, stock concentrate and the 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 enough olive oil to coat the base over medium-high heat.

• 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. 

• Drain haloumi and pat dry. Cut haloumi into 1cm-thick slices.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate.

TIP: Add extra olive oil between batches as needed.

• While the fritters are cooking, add Birch & Waite Green Goddess Dressing to a second medium bowl.

 • Season, then add mixed salad leaves, pepitas and the slightly cooled roast veggies. Gently toss to coat.

• Divide cheesy zucchini fritters and veggie salad between plates.Top with haloumi

• Serve with babaganoush and Birch & Waite Green Goddess Dressing. Enjoy!