Rinse your Zucchini and grate them into a bowl. Sprinkle with 1 tsp of ground rock salt (roughly 5-6 grinds) to allow the moisture to extract. Stir through, cover, and set aside for 10 minutes.

Finely chop your Herbs, Onion and Chilli.

After 10 minutes or so place your grated Zucchini in a sieve and squeeze out all the extra moisture.

Then in a clean bowl mix all your ingredients together and season well with salt and pepper.

Heat a pan on medium-high heat with oil. Spoon your mixture into the medium-sized pan and flatten it down a bit. Cook 3-4 minutes on each side or until crispy brown.

While your fritters are cooking, heat a small pan and fry off your sliced Haloumi until lightly golden.

Allow your fritters to cool slightly and serve on Nasturtium leaves with a slice of Haloumi and a spoon full of Watermelon Salsa.