Preheat the oven to 220°C/200°C fan-forced. Peel, then cut the kumara into bite-sized chunks. Place the 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.

While the kumara is roasting, finely chop the coriander (reserve some leaves for garnish!). Finely chop the garlic. Cut the haloumi into 1cm-thick slices. Grate the carrot and courgette. Squeeze the excess moisture out of the courgette using a paper towel or clean cloth. Drain the sweetcorn (see ingredients).

In a medium bowl, combine carrot, courgette, sweetcorn, garlic, the plain flour, egg, the salt, coriander and vegetable stock powder. 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 a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add heaped tablespoons of the fritter mixture and flatten with a spatula. Cook in batches until golden and cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel. TIP: Allow the fritters to set before you flip them. Add extra oil between batches as needed.

While the fritters are cooking, roughly chop the tomato. In a second medium bowl, combine vinegar, honey and a drizzle of olive oil. Set aside. When the fritters are done, return the empty pan to a medium-high heat with a drizzle of olive oil. Cook the haloumi until golden brown, 1-2 minutes on each side.

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