Cheesy Courgette & Carrot Fritters

While the kumara is roasting, grate the courgette. Squeeze the excess moisture out of the courgette with your hands or a tea towel. 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 pumpkin seeds and toast, stirring, until browned, 3-4 minutes. Transfer to a plate.

In a medium bowl, whisk the eggs. Add the courgette, carrot, spring onion, chives and shredded Cheddar cheese 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 of the pan. When the oil is hot, add 1/4 cup of the fritter mixture and flatten with a spatula. Repeat with some of the remaining mixture. Cook until golden, 3-4 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining fritter mixture.

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.

Roughly chop the tomato. Cut the lemon (see ingredients list) into wedges. In a medium bowl, combine the honey, olive oil (4 tsp for 2 people / 2 1/2 tbs for 4 people) and a small squeeze of lemon juice. Season to taste with salt and pepper. Add the tomato, roasted kumara, mixed salad leaves and toasted pumpkin seeds to the bowl and toss to coat.