Step 1

Place grated zucchini in a piece of muslin or a clean Chux and squeeze to release as much liquid as possible. Place in a bowl and mix with the chickpeas, crumbled feta, parmesan, 1/4 cup dill, mint, spring onion and sunflower seeds. Season well and set aside.

Step 2

In a separate bowl, combine chickpea flour, egg, cayenne pepper and baking powder with 1/4 cup (60ml) water and whisk until smooth. Add zucchini mixture and gently fold into the chickpea batter. Cover and refrigerate for 20 minutes.

Step 3

Melt butter and 2 tbs olive oil in a saucepan over low heat. Add red onion and cook, stirring occasionally, for 10-15 minutes until soft and translucent. Add the sugar and balsamic vinegar, and cook for a further 5 minutes or until onion is caramelised. Set aside.

Step 4

Heat remaining 2 tbs olive oil in a non-stick frypan over medium heat. Ladle one-quarter of the zucchini mixture into the pan. Cook for 3 minutes, then flip and cook for a further 3 minutes or until golden brown and cooked through. Remove from pan and keep warm while you repeat with the remaining batter.

Step 5

Combine mayonnaise, remaining 2 tbs finely chopped dill and ground cumin in a bowl with the lemon juice and season.

Step 6

Preheat a grill to medium-high. Slice bread rolls in half and toast under grill for 1-2 minutes until lightly golden. Spread 1 tbs mayonnaise on the base of each roll and top each with a zucchini fritter, beetroot and tomato. Cover with chopped coriander and baby spinach leaves, and finish with a spoonful of caramelised onions. Replace the bread tops and serve.