Preheat the oven to 220°C/200°C fan-forced. Peel and 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. 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 the carrot, courgette, sweetcorn, garlic, 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, in batches, and flatten with a spatula. Cook 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. 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

In a large bowl, combine the vinegar, honey and a drizzle of olive oil. Add the mixed salad leaves, tomato and roasted kumara and toss to coat. Layer the fritters and haloumi to form a stack on each plate. Divide the roast kumara toss between plates. Drizzle the sweet chilli sauce over each fritter stack.