Courgette Haloumi Fritters with Potatoes and Watercress Pesto

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a small pot of water to the boil. Cut potatoes into 2cm wedges, season and toss on prepared tray with first measure of potato and courgette fritter spice mix and a drizzle of oil. Roast for about 30 minutes until tender.
2. Add peas to pot of boiling water and cook for about 2 minutes until bright green and tender. Drain and refresh under cold water. Add to a large bowl.
3. Pat halloumi dry and grate halloumi and courgettes into bowl with peas. Add all remaining fritter ingredients, season well with pepper and mix well to combine.
4. Heat a drizzle of oil in a large fry-pan on low-medium heat. Use a ¼ cup measure to scoop fritter mix into pan, then spread out until fritters are about 1cmthick. Cook, in batches, for 4-5 minutes each side, until golden brown and cooked through. Set aside, covered, to keep warm.
5. While fritters are cooking, finely dice cucumber; cut lemon into wedges; pick mint leaves. Set aside. Combine watercress pesto and mayonnaise in a small bowl. When potatoes are cooked, add 2 Tbsp of watercress pesto mix and toss to coat. Season to taste.
6. To serve, divide potatoes between plates and top with courgette fritters, a dollop of remaining watercress pesto mix and a sprinkle of cucumber and mint leaves. Serve a wedge of lemon to squeeze over before eating.