Golden Zucchini, Carrot & Cheddar Fritters

While the veggies are roasting, grate the zucchini. Using a clean tea towel, squeeze the excess moisture out of the zucchini. Grate the carrot (unpeeled). Thinly slice the spring onion. Heat a large frying pan over a medium-high heat. Add the pepitas and toast, stirring, until browned, 3-4 minutes. Transfer to a plate.

In a medium bowl, whisk the egg. Add the zucchini, carrot, spring onion, shredded Cheddar cheese, a pinch of chilli flakes (if using) and vegetable stock pot and stir well to combine. Add the plain flour, the salt and a pinch of pepper. Mix well to combine.

TIP: Lift out some of the mixture with a spoon, if it's too wet and doesn't hold its shape, add a little more flour!

Return the frying pan to a medium-high heat and add enough olive oil to coat the base. When the oil is hot, add 1/4 cup of the fritter mixture and flatten with a spatula. Repeat with the remaining mixture. Cook until golden, 3-4 minutes each side. Transfer to a plate lined with paper towel.

TIP: If your pan is getting crowded, cook in batches for the best results. Don’t flip too early to ensure the fritters have time to set, and add extra oil as needed.

Cut the lemon (see ingredients) into wedges. In a medium bowl, combine the honey, olive oil (2 tsp for 2 people / 1 tbs for 4 people) and a small squeeze of lemon juice. Season to taste. Add the roasted veggies, mixed salad leaves and toasted pepitas to the bowl and toss to coat.