• B9f850e7d607b9204b192f486122ce06

Giant Veg Rosti

It doesn't look like much but believe me, it's incredibly tasty!

Prep
Cook
Serves 2people
Ingredients
300
new potatoes
2
small carrots
1/4
tsp of Dijon mustard
1
lemon
olive oil
50
frozen peas
50
baby spinach
2
eggs
25
feta
Directions
1.
Preheat the oven to gas mark 4.
2.
Peel and grate the potatoes and carrots, mix them together with some salt and leave them for 5 minutes. Drizzle some of the olive oil and some pepper into a bowl and then put handfuls of the potato and carrot mix into the bowl (BUT squeeze out the excess liquid first! This is icky but makes sure that you get a really good crispy rosti), mixing them with the oil. Scatter the mixture evenly over an oiled baking tray and then roast for about 35 minutes.
3.
Whilst this is cooking, mix the mustard, a squeeze of lemon juice and some olive oil into a bowl. Blanch the peas (in boiling water for literally a minute) and add them to the dressing. Mix the spinach in with them.
4.
Just before the rosti is cooked, bring the water (the saucepan that you used for the peas is easiest) to a simmer. Poach the eggs in this water (3/4 minutes depending on how you like them). Serve the rosti with the poached eggs on top, and sprinkle the salad over it. Crumble the feta on top and then let everyone dig in and enjoy!

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