Preheat the oven to 220°C/200°C fan-forced. Cut the beetroot and 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.

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

In a medium bowl, whisk the egg. Add the zucchini, carrot, spring onion, shredded Cheddar cheese, a pinch of chilli flakes (if using) and vegetable stock pot. Stir well to combine. Add the plain flour, the salt and a pinch of pepper. Stir again 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 coat the base. When the oil is hot, cook heaped tablespoons of the fritter mixture, in batches, and flatten with a spatula. Cook until golden, 3-4 minutes each side. Transfer to a plate lined with paper towel. TIP: Don't flip the fritters too early to ensure they have time to set, and add extra oil as needed.

Cut the lemon into wedges. In a medium bowl, combine the honey, a drizzle of olive oil and a squeeze of lemon juice. Season to taste. Add the roasted veggies, mixed salad leaves and pepitas. Toss to coat.

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