Corn and Courgette Fritters with Roast Pumpkin and Bacon

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a full kettle of water to the boil. Prepare roast pumpkin and bacon ingredients. Toss pumpkin, pineapple and bacon on prepared tray with sweet chilli sauce and a drizzle of oil. Spread out into a single layer. Season and roast for 20-25 minutes, until tender. Turn once during cooking.
2. Peel corn and remove kernels. Place corn kernels in a small, heat-proof bowl and pour over boiling water. Cook for 3-4 minutes then drain well. Grate carrot and courgette and set aside.
3. Whisk eggs and 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.
4. Heat a drizzle of oil in a large fry-pan on medium heat. Use a ¼ cup measure to scoop out fritter mix and dollop into pan. Flatten fritters slightly, to about 1cm-thick. Cook fritters, in batches, for about 2 minutes each side, until golden and cooked through. Season cooked fritters with salt.
5. While fritters cook, whisk sour cream, harissa (if using) and milk together in a large bowl. Cut cucumber lengthways and thinly slice and shred lettuce. Add both to bowl with dressing and toss to combine. Season to taste.
6. To serve, scoop roast pumpkin and bacon onto plates and top with corn and courgette fritters. Serve harissa salad on the side.