Step 1

Combine ¾ cup (210g) yoghurt and 2 tbs of the dill with lemon juice and garlic in a small jug. Cover with plastic wrap. Place in the fridge to chill.

Step 2

Place zucchini in a colander. Use your hands to squeeze out excess moisture from zucchini. Transfer to a bowl. Stir in the pumpkin, spinach, fetta, cumin, egg, remaining yoghurt and remaining dill. Season. Stir in flour until just combined.

Step 3

Divide the pumpkin mixture into 12 equal portions. Add enough oil to a large frying pan to come 1cm up side of pan. Heat over medium-high heat. Place 4 portions of pumpkin mixture into the pan and flatten slightly. Cook for 2 mins each side or until golden brown and cooked through. Transfer to a plate lined with paper towel and cover to keep warm. Repeat, in 2 more batches, with the remaining pumpkin mixture.

Step 4

Arrange the fritters on a serving platter with the yoghurt mixture, tomato and salad leaves.