Cheddar, Courgette & Carrot Fritters

While the veggies are roasting, grate the courgette, then squeeze out the excess moisture with your hands or a clean tea towel. Grate the carrot. Thinly slice the spring onion. Finely chop the chives. Heat a large frying pan over a medium-high heat. Add the pumpkin seeds and toast, tossing, until browned, 3-4 minutes. Transfer to a plate.

In a medium bowl, whisk the egg. Add the courgette, carrot, spring onion, chives, vegetable stock powder and shredded Cheddar cheese and stir well to combine. Add the plain flour and the salt, then season with pepper. 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!

Return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add 1/4 cup of the fritter mixture and flatten with a spatula. Cook in batches until golden, 3-4 minutes each side. Transfer to a plate lined with paper towel. TIP: Add extra oil between batches as needed. TIP: Allow the fritters time to set before turning.

In a medium bowl, combine the honey, a drizzle of olive oil and the vinegar. Season with salt and pepper. Add the roasted veggies, mixed salad leaves and toasted pumpkin seeds to the dressing and toss to coat.