To make the fritters, preheat a deep-fat fryer to 180C. Combine the courgette, cumin, coriander, dill and a pinch of salt in a large bowl. Add the feta, spring onions, flour, baking powder and eggs.

Drop small balls of the mixture into the fryer and cook for a few minutes until golden. CAUTION: hot oil can be dangerous. Do not leave unattended. Set aside on a plate with kitchen roll while you make the salad.

Combine the yoghurt with the garlic, mint and half the olive oil in a small bowl.

Add the lettuce, watercress, red pepper flakes, a pinch of black pepper and the remaining olive oil to a separate bowl, then toss well. Set both bowls aside.

For the Turkish runner beans, preheat the oven to 220C/200C Fan/Gas 7. Place half the olive oil, tomatoes, garlic head and basil onto a baking tray and roast for 20–30 minutes or until the tomatoes have blistered. Remove from the oven and discard the basil stalks, but stir through the basil leaves. Set aside.

Set a frying pan over a medium heat, then add the remaining olive oil, the shallots and crushed garlic. Sauté for 10 minutes until soft. Add the sugar and beans. Cover with water and simmer for 20 minutes until soft.

Stir through the cooked tomatoes and basil. Serve at room temperature with a drizzle of olive oil.

Serve the fritters on a serving plate or bowl with the salad alongside. Spread the yoghurt mix on a separate serving plate and top with the bean and tomato mix.