Pea, Mint and Bacon Fritters with Roast Butternut Pumpkin

Steps

1. Preheat oven to 230°C. Line two oven trays with baking paper. Dice butternut 2cm; dice bacon 1cm; finely dice onion; chop mint leaves. Toss butternut on first prepared tray with a drizzle of oil and season. Roast for about 16 minutes, until tender.
2. While butternut cooks, heat a drizzle of oil in a large fry-pan on high heat. Cook bacon and onion for 3 minutes. Add peas and cook a further 1 minute, until bacon is cooked, and onion and peas are tender. Set aside to cool for 2-3 minutes.
3. While bacon cooks, whisk eggs and milk in a medium bowl. Add flour, baking powder, mint and salt into bowl with egg mixture and whisk until no lumps remain. Fold cooled bacon mixture through fritter batter. Wipe pan clean and return to medium heat with a drizzle of oil.
4. Using a 1/3 cup measure, cook fritters, in batches, for about 1 minute each side until golden. Place on second prepared tray and repeat until you have used up all the mixture. Finish cooking fritters in oven for 2-4 minutes, until cooked through.
5. While fritters cook, dice cucumber, capsicums and tomato 1cm, and finely slice spring onion. Combine all in a small bowl with a drizzle of oil and season to taste. In a small bowl, whisk together all feta whip ingredients and season to taste.
6. To serve, divide roast butternut pumpkin and pea, mint and bacon fritters between plates. Top with some salsa and dollop with feta whip.