Step 1

Cook peas and beans in a saucepan of boiling water for 2 minutes or until bright green and tender crisp. Drain. Refresh under cold running water. Peel and discard the pod from beans. Process beans and 1 cup of the peas in a food processor until combined.

Step 2

Sift flour and baking powder into a large bowl. Season. Make a well in the centre. Whisk milk and eggs together in a jug. Add to well and stir until smooth. Stir in bean mixture, haloumi, mint, shallot and remaining peas until a thick batter forms.

Step 3

Heat half the oil in a non-stick frying pan over medium heat. Add three 1⁄4-cupfuls of batter, flattening slightly. Cook for 2 minutes or until golden. Turn. Cook for a further 1-2 minutes or until cooked through. Transfer to a plate lined with paper towel. Repeat in 3 batches with remaining oil and batter.

Step 4

Meanwhile, for the salsa, line a baking tray with foil and preheat grill on high. Place the tomato, cut-side up, on tray. Drizzle with 2 tsp of the oil. Season. Grill for 4-5 minutes or until tender and lightly charred. Transfer to a bowl. Stir in the almond, shallot, vinegar, zest and remaining oil. Season.

Step 5

Divide fritters among serving plates and top with the baby spinach and salsa.