This is a really lovely spring or summer dish, but honestly we'd eat it all year round. The lemon yogurt is so simple and works really well to cut through the fritters.

Serves 4

Ingredients:

  • 500g courgette
  • 200g potato, peeled
  • 150g feta
  • 200g peas
  • 2 cloves of garlic
  • 1 sprig of dill
  • 2 sprigs of mint
  • 1 egg
  • 100g plain flour Salt
  • 3 avocados
  • 2 limes, juice only
  • Salt
  • 2 tomatoes
  • 1 pinch chilli flakes
  • 1 lemon
  • 150g full fat yogurt
  • 1 pinch Maldon sea salt
  • 2 banana shallots
  • 500ml rapeseed oil
  • 100ml olive oil
  • 50g balsamic vinegar
  • 1 teaspoon wholegrain mustard
  • A drizzle of honey
  • 1 pinch Maldon sea salt
  • 200g rocket
  • Fresh pea shoots, to garnish

 Method:

1 Preheat the oven to 200C/gas mark 6. Grate the courgette and potato separately, add a pinch of salt to each and allow to sit for an hour. This will extract all the excess liquid from the vegetables.

2 Place the courgette into a clean cloth and squeeze the excess liquid out. Repeat with the potatoes.

3 Mix the courgette, potato, crumbled feta and peas together. Finely chop the garlic and herbs, add to the mix. Beat the egg, add to the mix along with the flour and salt. Divide the mix into 12 patties, place on a non-stick mat and bake in the oven for 15 minutes.

4 To make the avocado salsa, scoop the flesh of the avocado into a bowl, add the lime juice and salt and mash well. Slice the tomatoes in half, remove the flesh and finely dice, add to the avocado and mix well. Add the chilli flakes and taste for seasoning.

5 Place in a container and cover with clingfilm to prevent it from going brown and keep in the fridge until needed.

6 To make the lemon yogurt, zest the lemon rind into the yogurt, add the salt and mix well. Taste for seasoning.

7 Finely slice the shallots into rings. Place the oil in a pan, heat slowly and add the shallots. As the oil is coming to temperature, the shallots will start to crisp up. Keep warm until needed.

8 Make the dressing for the salad by combining the oil, vinegar, mustard, honey and salt together in a bowl and whisk together. Toss the rocket in the dressing, and keep any remaining dressing in a jar in the fridge.

9 To serve, place the rocket salad on the bo om of the bowl, stack three courgette fritters on top of each other. Add a tablespoon of avocado salsa
on the top of the fritters, drizzle the lemon yogurt on top and sprinkle some crispy shallots over the top. Garnish with fresh pea shoots and place on the top of the shallots