Moroccan Corn Fritters with Roasted Baby Carrot Salad & Chermoula Aioli

Steps

1. Before you start. Preheat oven to 220°C (or 200°C fan bake).
2. Prep & cook carrot salad. Trim the green stalks off the carrots. Prep cherry tomatoes and chickpeas. Toss carrots, cherry tomatoes and chickpeas together on a lined oven tray with chermoula paste and oil. Season with salt and roast for 20-25 minutes, until carrots are tender and chickpeas are golden. Add hazelnuts to tray for the final 5 minutes of cook time.
3. Meanwhile, prep fritters. Prep onion and courgette. Heat oil in a large non-stick fry-pan on high heat. Cook corn, onion and courgette for 3-4 minutes, until softened. Transfer veggies to a bowl and reserve pan. Add corn fritter flour, egg and salt to bowl and mix, until just combined.
4. Cook fritters. Heat oil in reserved fry-pan on medium heat. Using a 1/4 cup measure, spoon batter into pan and cook fritters, in batches, for 2-3 minutes each side, until golden and cooked through. Add a little more oil to the pan between batches when needed.
5. To finish. Toss veggies and chickpeas with baby spinach and season to taste with salt and pepper. Prep feta and coriander.
6. Serve. Salad topped with fritters, feta, chermoula aioli and coriander.