Preheat oven to 220°C/200°C fan-forced. Cut beetroot into small chunks. Cut sweet potato into bite-sized chunks. Place veggies on a lined oven tray (if your tray is getting crowded, divide veggies between two trays). 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: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

While the veggies are roasting, grate zucchini, then squeeze out any excess moisture with a paper towel (this will help the fritters crisp up in the pan!). Grate the carrot. Thinly slice herbs.

In a medium bowl, combine zucchini, carrot, herbs, shredded Cheddar cheese, the plain flour, vegetable stock pot, egg, the salt and a pinch of pepper. Add a pinch of chilli flakes (if using). 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!

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 and a drizzle of white wine vinegar and olive oil in a medium bowl. Season, then add slightly cooled roasted veggies, the mixed leaves and pepitas. Gently toss to coat.

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