Cheesy Courgette & Carrot Fritters

While the veggies are roasting, grate the courgette, then squeeze out the excess moisture with your hands or a clean tea towel. Grate the carrot. Thinly slice the spring onion. Finely chop the chives. Heat a large frying pan over a medium-high heat. Toast the pumpkin seeds, tossing, until browned, 3-4 minutes. Transfer to a bowl.

In a medium bowl, whisk the egg. Add the courgette, carrot, spring onion, chives, vegetable stock powder and shredded Cheddar cheese and stir well to combine. Add the plain flour and the salt, then season with 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 with enough olive oil to coat the base of the pan. When the oil is hot, add 1/4 cup portions of the fritter mixture and flatten with a spatula. Cook in batches 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, adding extra oil as needed.

TIP: Allow the fritters time to set before turning.

In a second medium bowl, combine the honey, a drizzle of olive oil and the vinegar. Season to taste. Add the roasted veggies, mixed salad leaves and toasted pumpkin seeds. Toss to coat.