Crushed Pea and Feta Fritters with Roasted Baby Carrot Salad

Steps

1. Preheat oven to 220°C. Bring a small pot of salted water to the boil. Line an oven tray with baking paper. Toss carrots on prepared tray with a drizzle of oil and season. Roast for about 10 minutes. Cut spring onions into 5cm lengths. Add to tray and cook for a further 5 minutes, or until carrots are tender and golden.
2. While carrots roast, cook barley in pot of salted water for about 15 minutes, until tender. Drain well and set aside.
3. While barley cooks, thinly slice shallots. Heat a drizzle of oil in a large fry-pan on high heat. Cook shallots for 2-3 minutes, until softened. Add peas and cook a further 1-2 minutes until bright green and tender. Place peas and shallots in a large bowl and roughly mash. Reserve pan.
4. Chop parsley and crumble feta. Add to peas along with eggs, flour, salt and baking powder and fold through until combined. Season with pepper. Return reserved pan to a medium-high heat with a drizzle of oil and cook fritters, in ¼ cup measures, for about 2 minutes each side until browned and cooked through.
5. Once carrots and barley are cooked, add to a large bowl with lemon zest and juice along with kale and a drizzle of olive oil. Season to taste.
6. To serve, divide roasted baby carrot salad between plates, top with crushed pea and feta fritters and drizzle with red pepper pesto mayonnaise.