• Preheat oven to 220°C/200°C fan-forced. • Peel and cut kumara into bite-sized chunks. • Place kumara on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Spread out evenly, then add a dash of water to the tray and roast until tender, 20-25 minutes. Set aside to cool slightly.

• Meanwhile, roughly chop coriander. Finely chop garlic. Cut haloumi into 1cm-thick slices. • Grate the carrot. Drain the sweetcorn.

• In a medium bowl, combine carrot, sweetcorn, garlic, the plain flour, egg, salt, coriander and garlic & herb seasoning. 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 until golden, 3-4 minutes each side. 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 second medium bowl, combine the vinegar and a drizzle of olive oil. Set aside. • When the fritters are done, return the empty pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes on each side.

• Add mixed salad leaves, cucumber and roasted kumara to salad dressing and toss to coat. • Divide roast kumara toss between plates. Layer fritters and haloumi to form a stack on each plate. • Drizzle sweet chilli sauce over each fritter stack to serve. Enjoy!