Corn and Courgette Fritters with Roast Pumpkin and Bacon

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
2. Toss pumpkin, pineapple and bacon on prepared tray with sweet chilli sauce and a drizzle of oil. Spread out into a single layer. Season with salt and pepper and roast for 20-25 minutes, until tender. Turn once during cooking.
3. Place corn in a bowl and pour over boiling water. Cook for 3-4 minutes then drain well.
4. Whisk eggs and fritter spice mix together in a large bowl. Add flour, baking powder and salt and whisk until smooth. Add first measure of milk and continue to whisk until smooth. Stir through corn, courgette and carrot. Season with pepper.
5. Heat a drizzle of oil in a large fry-pan on medium heat. Use a ¼ cup measure to scoop out fritter mixture and dollop into pan. Flatten slightly, so patties are about 1cm-thick. Cook fritters, in batches, for about 2 minutes each side, until golden and cooked through. Season cooked fritters with salt.
6. While fritters cook, whisk sour cream, harissa (if using) and second measure of milk in a large bowl. Peel cucumber into long thin ribbons and shred lettuce. Add both to bowl with dressing and toss to combine. Season to taste with salt and pepper.
7. place roast pumpkin and bacon onto plates and top with corn and courgette fritters. Serve harissa salad on the side.