
Bursting with garden herbs, zesty lemon and garlic, this stellar Green Goddess dressing transforms a good salad into a spectacular one and pairs perfectly with our cheesy veggie-loaded fritters. Gluten free*, with no added preservatives, no artificial colours or flavours, you’ll never want another salad dressing ever again!
This recipe is under 650kcal per serving.
*Birch & Waite Green Goddess Dressing is gluten free, however, please be aware that the rest of the ingredients in this recipe may contain gluten.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
1
Sweet Potato
1
Capsicum
½
Red Onion
1
Zucchini
1 sachet
Vegetable Stock Pot
1 sachet
Chilli Flakes
1 packet
Green Dressing
1 packet
Pepitas
(May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Babaganoush
(Contains: Eggs; May be present: Almond, Cashew, Macadamia, Milk, Walnut.)
1
Gourmet Leaf Mix
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Dill
1
Asparagus
1 drizzle
olive oil
½ cup
flour
(Contains: Gluten; May be present: Wheat.)
1 piece
egg
(Contains: Eggs;)
¼ tsp
salt

• Preheat oven to 220°C/200°C fan-forced.
• Cut sweet potato, capsicum and red onion
(see ingredients) into bite-sized chunks.
• Trim ends of asparagus and cut into thirds.
• Place prepped veggies on a lined oven tray. Drizzle 
with olive oil, season with salt and pepper, then 
toss to coat.
• Roast until tender, 20-25 minutes. Set aside to 
cool slightly. 
TIP: If your oven tray is crowded, divide the veggies 
between two trays. 

• Meanwhile, grate zucchini, then squeeze out any 
excess moisture with a paper towel.
• Roughly chop dill. 
TIP: Removing excess liquid from the veggies will help 
the fritters crisp up in the pan!

• In a medium bowl, combine zucchini, dill, Cheddar 
cheese, the plain flour, stock concentrate and 
the egg.
• Add the salt, a pinch of pepper and chilli flakes
(if using). Mix well to combine. 
TIP: Lift out some of the mixture with a spoon. If it's too 
wet and doesn't hold its shape, add a little more flour! 

• In a large frying pan, heat enough olive oil to coat 
the base over medium-high heat.
• When oil is hot, add heaped tablespoons of the 
fritter mixture in batches and flatten with a 
spatula. Cook until golden, 3-4 minutes each side 
(don’t flip too early!). You should get 3-4 fritters 
per person.
• Transfer to a paper towel-lined plate. 
TIP: Add extra olive oil between batches as needed. 

• While the fritters are cooking, add Birch & Waite 
Green Goddess Dressing to a second medium bowl.
• Add gourmet leaf mix, pepitas and the slightly 
cooled roast veggies. Gently toss to coat. Season 
to taste.

• Divide cheesy zucchini fritters and veggie salad 
with Birch & Waite Green Goddess Dressing 
between plates.
• Serve with babaganoush. Enjoy!