Chicken patties with dukkah-spiced veggies

1 Preheat the oven to 200°C. Line a baking tray with baking paper. Cut 2 of the courgettes into 2cm pieces. Place the chopped zucchini, eggplant, capsicum and onion on a baking tray. Lightly spray with oil and sprinkle with dukkah. Bake for 25 minutes, or until golden. Place the pita bread on a second tray and bake until crisp (5–7 min). Set aside to cool, then break into bite-size pieces.

2 Meanwhile, finely grate the remaining courgette and squeeze off excess moisture. Combine mince, shallots, parsley, lemon rind and grated zucchini in a large bowl. Season with freshly ground black pepper. Shape into eight patties.

3 Preheat barbecue or chargrill on high. Lightly spray the patties with olive oil. Cook the patties for 3–4 minutes each side, or until they have become golden and cooked through.

4 Meanwhile, combine roasted vegetables, toasted bread and extra parsley leaves in a large bowl. Add 1 tablespoon lemon juice and the olive oil and toss to combine. Serve patties with the salad and hummus.