Preheat the oven to 220°C/200°C fan-forced. Cut the beetroot into small cubes. Cut the sweet potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. TIP: If your tray is getting crowded, divide the veggies between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

While the veggies are roasting, grate the zucchini, then squeeze out any excess moisture with a paper towel. Grate the carrot. Thinly slice the spring onion.

In a medium bowl, combine the zucchini, carrot, spring onion, shredded Cheddar cheese, plain flour, vegetable stock pot, egg, the salt, a pinch of pepper and 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!

Heat a large frying pan over a medium-high heat with enough olive oil to cover the base. When the 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 plate lined with paper towel. 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 the roasted veggies, mixed salad leaves and pepitas. Gently toss to coat.

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