Put the courgette in a large bowl, sprinkle over 1 tsp salt, mix to combine and leave for 1 hr. Tip the courgette into a colander or sieve and drain any liquid, then put the courgette into a clean tea towel and squeeze out as much liquid as you can. Put in a clean bowl (or dry out the previous one).

Crumble in the feta, then mix in the spring onions, parsley and dill. Sprinkle in the flour, toss to combine, then mix in the egg and the breadcrumbs. Form into around eight fritters and arrange on a plate or tray. Brush each side with oil.

Heat the air-fryer to 180C, then put the fritters in a single layer and cook for 12 mins. Turn and cook for another 5-8 mins until golden and firm (you may need to do this in two batches). Serve with yogurt drizzled with a little olive oil, if you like, or alongside a salad for lunch, or poached eggs for brunch. Grind over some black pepper.