Crushed Pea & Courgette Fritters with Roasted Baby Carrot Salad

Steps

1. Preheat oven to 220°C. Bring a pot of salted water to the boil. Prep salad & roast carrots. Toss carrots on a lined oven tray with a drizzle of oil. Season and roast for about 10 minutes. Add spring onions to tray and cook a further 5 minutes, until carrots are golden and tender.
2. Cook barley. Cook barley in pot of boiling water for about 15 minutes, until tender. Drain well.
3. Prep fritters. Heat a drizzle of oil in a large fry-pan on high heat. Cook onion for 2-3 minutes, until softened. Add peas and cook a further 1-2 minutes, until bright green and tender. Transfer peas and onion to a large bowl and roughly mash. Reserve pan.
4. Make fritters. Add parsley and feta to peas along with eggs, flour, baking powder and 1/2 tsp salt. Season with pepper and fold through, until combined. Return reserved pan to a medium-high heat with a drizzle of oil. Cook fritters, in 1/4 cup measures, for about 2 minutes each side, until browned and cooked through.
5. Finish salad. Add cooked carrots and barley to a bowl with lemon juice and zest, lettuce and a drizzle of olive oil. Season to taste.
6. Serve salad and fritters topped with mint pesto mayonnaise.