Crushed Pea & Feta Fritters with Roasted Baby Carrot Salad

Steps

1. Prep veggies Preheat oven to 220oC. Bring a small pot of salted water to the boil. Toss carrots on a lined oven tray with a drizzle of oil and season. Roast for about 10 minutes. Cut spring onions into 5cm lengths and add to tray. Cook for a further 5 minutes, or until carrots are golden and tender.
2. Cook barley Cook barley in pot of salted water, for about 15 minutes, until tender. Drain well and set aside
3. Prep fritters 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. Cook fritters Add parsley and crumble feta into peas, with eggs, flour, salt and baking powder. Fold through, until combined, then season with pepper. Return reserved pan to a medium-high heat, with a drizzle of oil. Cook fritters in ¼ cup measures, for about 2 minutes each side, until browned and cooked through.
5. To serve Divide roasted baby carrot salad between plates. Top with crushed pea and feta fritters, then drizzle with red pepper pesto mayonnaise.