Haloumi and Courgette Fritters with Tandoori-Roasted Chickpea Salad

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss pumpkin, tandoori paste and chickpeas on prepared tray with a drizzle of olive oil and season with salt and pepper. Roast for about 20 minutes, until pumpkin is just tender.
3. While pumpkin roasts, pat haloumi dry with paper towels. Grate haloumi and courgette into a large bowl. Add all remaining haloumi and courgette fritter ingredients, season well with salt and pepper and mix well to combine. Set aside.
4. Mix all lemon mint aioli ingredients together in a small bowl. Season with salt and pepper. Set aside.
5. When pumpkin has 10 minutes cook time remaining, cook fritters. Heat a drizzle of oil in a large fry-pan on medium heat. Use a ¼ cup measure to portion fritter mix into patties, about 1cm-thick. Cook for 3-4 minutes each side, until golden brown and cooked through.
6. Remove tray from oven, scatter over pumpkin seeds, spinach and lemon juice and allow to wilt.
7. Divide tandoori-roasted chickpea salad between plates. Top with haloumi and courgette fritters and drizzle over lemon mint aioli.