Preheat the oven to 220°C/200°C fan-forced. Cut the potato into small chunks. Place the potato and a drizzle of olive oil on a lined oven tray. Season with salt. Toss to coat, then roast until tender, 20-25 minutes. Set aside to cool slightly.

While the potato is roasting, finely chop the coriander (reserve some leaves for garnish!). Finely chop the garlic. Cut the haloumi into 1cm 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, add 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 1/4 cup of the fritter mixture and flatten into a patty with a spatula. Repeat with some of the remaining mixture, without crowding the pan, and cook in batches until golden, 2-3 minutes each side. Transfer to a plate lined with paper towel. TIP: Allow the fritters to set before you flip them. TIP: Add extra oil as needed so the fritters don't stick.

While the fritters are cooking, roughly chop the tomato. In a second medium bowl, combine the vinegar, honey and a drizzle of olive oil. Set aside. When the fritters are done, return the 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 potato to the salad dressing and toss to coat. Layer the fritters and haloumi to form a stack on each plate. Divide the roast potato toss between plates. Drizzle the sweet chilli sauce over each fritter stack.