• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato and capsicum into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes. Set aside to slightly cool. TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, grate zucchini and carrot, 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, carrot, spring onion, shredded Cheddar cheese, the plain flour, vegetable stock pot 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 large frying pan, heat enough olive oil to coat the base over medium-high heat. • When oil is hot, add heaped tablespoons of the fritter mixture, in batches and flatten with a spatula. Cook until golden, 3-4 minutes each side (don't flip too early!). • Transfer to a paper towel-lined plate. You should get 3-4 fritters per person. TIP: Add extra olive oil between batches as needed.

• While the fritters are cooking, combine the honey with a drizzle of vinegar and olive oil in a second medium bowl. • Season, then add mixed salad leaves, pepitas and the slightly cooled roasted veggies. Gently toss to coat.

• Divide zucchini, carrot and Cheddar fritters and roast veggie salad between plates. • Serve with babaganoush. Enjoy!