Courgette bhajis with salad and buttermilk dressing

Method

1. Coarsely grate the courgettes into a folded new J-cloth, squeeze out any excess liquid, then put the courgettes into a bowl with a pinch of salt, the garam masala and the egg. Stir to combine.
2. Gently heat 2cm olive oil in a large frying pan. In a small pan, fry the almonds in another splash of oil until golden, tossing occasionally. Drain on kitchen paper, then roughly chop.
3. In a bowl, combine the spinach with a the mint and the almonds. In a jug, whisk the buttermilk, the juice of ½ lime, a splash of olive oil and seasoning.
4. When the oil in the large pan is hot and shimmering, drop in tablespoons of the courgette mix and fry for 2-3 minutes on each side. Lift out carefully and drain on kitchen paper. Repeat to make 12-16 bhajis.
5. Toss the dressing with the leaves, then divide among plates. Top with the bhajis and serve with lime wedges.