Zucchini fritters with green goddess dressing, roast pumpkin & poached eggs
Serves: 4

To roast the pumpkin – preheat an oven to 180⁰C. Mix the pumpkin with the spices and oil, season with salt and pepper and spread on a lined baking tray. Roast for 20 minutes, or until cooked through.

For the green goddess dressing – place all the ingredients in a food processor and blend to a smooth purée. Season to taste.

For the zucchini fritters – grate the zucchini, squeeze out excess moisture and place in a large mixing bowl. Add the remaining ingredients and mix to a thick batter. Rest for 10 minutes, then place some vegetable oil in a non-stick frypan over a medium heat. Working in batches, dollop a large spoonful of the fritter batter into the pan and cook until the fritter is golden brown on both sides and the zucchini is cooked through. Set aside and keep warm.

Poach the eggs by simmering water in a frypan with a splash of white vinegar. Working one at a time, crack the eggs into a mug and gently drop into the water. Poach for 3 minutes, then remove from the water with a slotted spoon and drain on paper towel.

To serve – blanch the snow peas and green peas in a pot of boiling water, then refresh in iced water. Mix the pumpkin, snow peas, green peas, snow pea tendrils and radish together and arrange onto plates. Top with two zucchini fritters, a dollop of green goddess dressing and a poached egg.