Photo: Ant Duncan
Coarsely grate the carrots and thinly shred the spring onions. In a bowl, combine the egg, flour and 1 tsp cumin seeds. Season with a pinch of salt and plenty of black pepper and mix to make a batter. Stir in the carrots and spring onions.
Heat the oil in a large frying pan on a medium-high heat. Place 8 spoonfuls of the fritter mix into the hot oil, well spaced out, and flatten slightly with the back of a spoon. You may need to do this in 2 batches unless your pan is very large. Fry for 2-3 minutes each side until golden and firm enough to turn. When cooked, remove to a plate lined with kitchen paper. Keep warm under foil or in a low oven.
Meanwhile, heat another non-stick frying pan and dry-fry the halloumi slices until golden on each side. Remove from the pan and keep warm. Add the remaining cumin seeds to the pan and cook, stirring, for 30 seconds, until fragrant. Add the spinach and stir over a high heat for 1 minute or until starting to wilt. Season with salt and squeeze over the lemon juice. Serve 4 fritters per person with the spinach and halloumi on the side.