Courgette (or zucchini) fritters with avocado and beetroot. Grated a couple of small courgettes and leave them to drain with a pinch of salt for an hour. Squeeze out excess water and mix with Parmesan, chives, spring onion, crushed garlic, Comte, an egg, a spoon of spelt flour and seasoning. Heat olive oil in a pan on medium/high and spoon 4-6 spoonfuls of the mixture into the pan. Push down lightly to make a party shape. Fry for 3-4 minutes on each side, and serve with beets, avocado, toasted seeds and chilli/garlic fried sprouted lentils.