• Preheat oven to 220°C/200°C fan-forced.

• Cut sweet potato, capsicum and red onion (see ingredients) into bite-sized chunks.

• Trim ends of asparagus and cut into thirds.

• Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper, then toss to coat.

• Roast until tender, 20-25 minutes. Set aside to cool slightly.

TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, grate zucchini, then squeeze out any excess moisture with a paper towel.

• Thinly slice spring onion.

TIP: Removing excess liquid from the veggies will help the fritters crisp up in the pan!

• In a medium bowl, combine zucchini, spring onion, Cheddar cheese, the plain flour, stock concentrate and the egg.

 • Add the salt, a pinch of pepper and chilli flakes (if using). Mix well.

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!

• In a medium bowl, combine zucchini, spring onion, Cheddar cheese, the plain flour, stock concentrate and the egg.

• Add the salt, a pinch of pepper and chilli flakes (if using). Mix well.

• Return frying pan to medium-high heat with a drizzle of olive oil.

 • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.

TIP: Add extra olive oil between batches as needed.

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!

• While the fritters are cooking, add Birch & Waite Green Goddess Dressing to a second medium bowl.

• Season, then add mixed salad leaves, pepitas and the slightly cooled roast veggies. Sprinkle with diced bacon and gently toss to coat.

• Divide cheesy zucchini fritters and bacon veggie salad between plates.

• Serve with babaganoush and Birch & Waite Green Goddess Dressing. Enjoy!