Place the fennel, cucumber, a pinch of salt, lemon zest and juice and the olive oil in a bowl. Stir well so everything gets a good coating and set aside to marinate at room temperature for about 30 minutes. Meanwhile, make the fritters. Tip the flour into a bowl. Make a well in the centre, break in eggs and then gradually whisk together, adding milk, a little at a time, to make a smooth batter. Stir in the courgette and season well. Heat the oil in a non-stick frying pan. Add tablespoons of mixture to make fritters, cooking for 2-3 minutes on each side until lightly golden. When you’re ready to serve, continue the salad. Stir in half the mint and a pinch of pepper. Put a handful of watercress on each plate, dividing the fennel salad on top. Finish with a sprinkling of toasted walnuts, herbed croutons and the remaining mint. Drizzle over the honey and serve with the courgette fritters.