Clean, chop and boil the vegetables, drain well. Mix the vegetables in a bowl with the cheese, bread crumbs, herbs, spices, ginger and spring onion, season with salt, pepper and cheese, blend until mixture binds. Mould into a cutlet shape and cook in a non-stick pan, sprayed with the frying spray. Peel and cut the sweet potatoes into French fries, Put in a mixing bowl, season with the salt, pepper and herbs. Place on a baking tray, previously sprayed with the same spray and bake in a hot oven until potatoes are soft inside and golden on the outside. Toss the spinach leaves with the lemon juice, chilli oil and honey, serve on top of the vegetable cutlet, accompanied with the sweet potato fries and a bowl of Greek yogurt.