Before you start, bring a small pot of water to the boil. Preheat BBQ hot plate to medium-high (if using).
Prep broccoli and cook in pot of boiling water for about 3 minutes, until tender. Drain, add to a large bowl and roughly smash with a potato masher. Prep courgette and onion and add to bowl with all remaining cake ingredients (except oil). Season with pepper and mix well to combine.
Heat oil in a large non-stick fry-pan on medium heat. Dollop ⅓ cup measures of cake mix into pan and cook, in batches, for 3-4 minutes each side, until golden and cooked through. Season with a little salt and set aside, covered, to keep warm between batches. Alternatively, cook cakes on BBQ hot plate.
Add oil, honey, vinegar and mustard to a large bowl and whisk to combine. Prep tomatoes, carrot, radish and lettuce. Add to the bowl with the dressing and almonds , toss to combine and season to taste with salt and pepper.
Serve courgette cakes topped with tomato chutney and salad on the side.