Rosti with roasted vegetables
This
dish is great for breakfast, lunch or dinner. For the protein component
you can serve with some organic meat, organic chicken or fish. For a
vegetarian option, serve with some quinoa or add some drained and
rinsed canned legumes of your choice to the roasting pan at the last
minute.
Ingredients:
Rosti
900g potatoes, halved if large (scrub skin and leave on if possible)
Pinch sea or himilayan salt
Rice bran oil, for frying
Roasted Vegetables
2 tbsp extra virgin olive oil
I tbsp balsamic vinegar
I tsp honey
I red capsicum, desseded and quartered
2 zucchini, sliced length ways in quarters
2 red onions, quartered
I small fennel bulb, cut into thin wedges
16 cherry tomatoes
8 garlic cloves, skin on
2 fresh rosemary sprigs removed from stems
Sea salt and pepper
For vegan pesto dressing
1 fistful of basil leaves
¼ cup pine nuts
¼ cup cold pressed extra virgin olive oil
Sea salt and pepper
Boiling water
1. Toss
roasting vegetables in the oil, vinegar, rosemary and honey mix
together in a large shallow dish. Leave to marinade for at least one
hour.
2. Preheat
the oven to 200°C . Cook the potatoes in a saucepan of boiling water
for 8-10 minutes, or until partially cooked. Strain and leave to cool,
then coarsely grate.
3. Transfer
the vegetables, except the tomatoes and garlic to a roasting tin with
the marinade. Roast in the preheated oven for 25minutes, then add
tomato and garlic and roast for a further 15 minutes or until
vegetables are tender and slightly blackened around the edge.
4. To
cook the rosti take a quarter of the potato mixture in your hands and
form into a roughly shaped cake. Heat just enough oil to cover the base
of a frying pan over medium heat. Put the cakes in, two at a time and
flatten with a spatula to make them 2cm thick.
5. Cook the rosti for 6 minutes on each side, or until golden brown and crisp.
6. For
the dressing, blend basil, pine nuts, salt, pepper and olive oil in a
food processor. Add enough boiling water to make the liquid thin enough
to pour.
7. To serve, top each rosti with the roasted vegetables and drizzle with a little pesto dressing.
