Pesto Veggie Fritters and Greek Style Salad

Meanwhile, heat a large frying pan on medium heat (no oil).

Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.

Once toasted, transfer to a plate and set aside for later.

Peel and thinly slice the red onion. Trim the carrot, then coarsely grate (no need to peel).

Heat a drizzle of oil in the (now empty) pan on medium-high heat.

Once hot, add the onion and carrot, season with salt and pepper, then
stir-fry until softened, 3-4 mins.

While the veg fries, halve the baby plum tomatoes. Zest and halve the lemon.

In a medium bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts) with a good squeeze of lemon juice. Toss the tomatoes through the dressing and set aside for later.

When the carrot and onion have softened, transfer to a large bowl - keep the pan, you'll use it again. 

Add the pesto, flour and egg (see pantry for both amounts) to the bowl of veg.

Season with salt and pepper, then mix together well. 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 medium-high heat with enough oil to coat the bottom. 

Once hot, place heaped tablespoons of the fritter mixture (in batches) into the pan. Flatten slightly with the back of your spoon, then fry until golden and cooked through, 3-4 mins each side. TIP: Don't flip them too early, they need time to set. 

Once cooked, transfer to a plate lined with kitchen paper.

Keep cooking in batches until all the mixture is used up - you should get 3-4 fritters per person. TIP: Add extra oil in between batches if needed.