Hull and slice the strawberries into quarters. Slice the cucumber in half, scoop out the seeds with a teaspoon, then slice into half moons. Slice the cherry tomatoes in half. Add the strawberries, cucumber, cherry tomatoes, and mixed green salad to a large bowl. Crumble in half of the feta and toss to combine.

Grate the courgette and squeeze out any excess liquid with a clean tea towel or paper towel. Peel and grate the pumpkin and carrot. Roughly chop the mint leaves. Thinly slice the spring onion. Alternatively, place the ingredients in a food processor and blend until finely chopped.

Whisk eggs in a large bowl. Then add the courgette, pumpkin, carrot, mint, spring onion, breadcrumbs, flour and crumble in the remaining half of the feta. Stir until combined. Use 1/3 measuring cups of the batter mixture to form fritters.

Divide the crispy veggie fritters between plates with summer strawberry salad on the side. Drizzle over the balsamic dressing.