• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, roughly chop coriander. Grate carrot and haloumi. Drain the sweetcorn.

• In a medium bowl, combine carrot, sweetcorn, haloumi, the milk, vegetable stock powder, garlic paste, the plain flour, egg, salt, coriander and garlic & herb seasoning. Season with pepper. 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 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 (3-4 per person). • Cook fritters 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. TIP: Allow the fritters to set before you flip them.

• While the fritters are cooking, thinly slice cucumber into half-moons. • In a medium bowl, combine the vinegar and a drizzle of olive oil. • Add mixed salad leaves, cucumber and roasted potatoes and toss to coat.

• Divide haloumi and veggie fritters and roast potato salad between plates. • Drizzle sweet chilli sauce over each fritter to serve. Enjoy!