• Slice cucumber into half-moons. Slice avocado in half, scoop out flesh and roughly chop. Zest lemon to get a pinch and slice into wedges. Finely chop parsley. • Grate haloumi and courgette. Squeeze any excess moisture out of the courgette using a paper towel. TIP: Squeezing out the excess moisture from the courgette ensures your fritter batter is the right consistency.

• In a medium bowl, combine haloumi, courgette, lemon zest, parsley, the milk, plain flour, Aussie spice blend, the egg and a pinch of salt and pepper. 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!

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, add heaped tablespoons of fritter mixture in batches and flatten with a spatula (5-6 per person). • Cook until golden, 3-4 minutes each side (don't flip too early!). Transfer to a paper towel-lined plate. TIP: Add extra olive oil between batches as needed.

• In a second medium bowl, combine mixed salad leaves, cucumber, avocado and a generous squeeze of lemon juice and a drizzle of olive oil. Sprinkle over with shredded Cheddar cheese. Season to taste. • Divide salad between bowls and top with courgette and halloumi fritters. Serve with remaining lemon wedges. Enjoy!