Cheddar & Zucchini Fritters

While the sweet potato is roasting, grate the zucchini. Place the zucchini in a paper towel and squeeze out the excess moisture. Grate the carrot (unpeeled). Thinly slice the spring onion. Finely chop the chives. Heat a large frying pan over a medium-high heat. Add the pepitas and toast, stirring, for 3-4 minutes, or until lightly browned. Transfer to a small bowl.

In a medium bowl, whisk the eggs. Add the zucchini, carrot, spring onion, chives and shredded Cheddar cheese and stir well to combine. Add the plain flour, salt (see ingredients list) 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 (you should get 3 fritters per person.) TIP: If your pan is getting crowded, cook in batches for the best results. Cook for 3-4 minutes on each side, or until golden. Transfer to a plate lined with paper towel to drain. TIP: Don’t flip early to ensure the fritters can set and add extra oil as needed.

Finely chop the cucumber. Cut the lemon into wedges. In a medium bowl, combine the honey, olive oil (1 tbs for 2 people / 2 tbs for 4 people) and a small squeeze of lemon juice. Season with a pinch of salt and pepper. Add the cucumber, roasted sweet potato, mixed salad leaves and toasted pepitas to the bowl and toss to coat.