Kale, Pea, Ricotta and Super Seed Fritters with Baba Ganoush

Steps

1. Preheat oven to 230°C. Line an oven tray with baking paper. Bring a small pot of salted water to the boil. Toss kumara on prepared tray with a drizzle of oil and season with salt. Roast for 20-25 minutes, until tender. Turn once during cooking. While kumara cooks, prepare the rest of the meal. Cook peas in pot of boiling water for 1 minute then drain and refresh under cold water.
2. Place peas in a medium bowl and crush using a fork or potato masher. Add first measures of kale and mint, ricotta, super seed mix, eggs, lemon zest, flour and salt and mix to combine. Season with a little more salt and lots of pepper. Leave to stand for 5 minutes while you prepare the salad.
3. Roughly chop second measure of kale; cut cucumber in half lengthways then using a teaspoon scoop out seeds and discard and thinly slice; cut pear into quarters, remove core then thinly slice. Add all to a medium bowl, along with second measure of mint and toss to combine.
4. In a small bowl, whisk pomegranate molasses, olive oil and vinegar and set aside. Add pomegranate dressing to bowl with salad and toss just before serving. Season to taste.
5. Heat a drizzle of oil in a large fry-pan on medium heat. Using a tablespoon measure, scoop out mixture and dollop 2 tablespoons per fritter into pan. Cook fritters, in batches, for 2-3 minutes each side, until golden and cooked through. Wipe out pan between batches.
6. To serve, divide fritters, salad and roasted kumara between plates. Top with a dollop of baba ganoush and serve with a lemon wedge on the side.