• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, and sprinkle with Parmesan cheese. Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, slice avocado in half, scoop out flesh and roughly chop. Finely chop parsley (see ingredients). • Grate haloumi and courgette. Squeeze any excess moisture out of the courgette using a paper towel. TIP: Squeezing out the excess moisture from the zucchini ensures your fritter batter is the right consistency.

• In a medium bowl, combine haloumi, courgette, 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 (3-4 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, avocado and a drizzle of vinegar and olive oil. Season to taste.

• Divide haloumi and courgette fritters, cheesy potato wedges and avocado salad between plates. • Serve with dill & parsley mayonnaise. Enjoy!