Name: Pumpkin rösti with poached egg, and mint, feta and avocado salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 120 gm peeled Kent pumpkin, coarsely grated; 120 gm Desiree potatoes (about 1 large), peeled, coarsely grated; 1 Spanish onion, coarsely grated; 2 tbsp finely chopped thyme; 160 ml olive oil; 4 eggs; To serve: lemon wedges; Mint, feta and avocado salad; 2 cups (firmly packed) flat-leaf parsley; 1 cup (firmly packed) mint, torn; 100 gm Persian feta, crumbled; 1 avocado, cut into dice; ½ Spanish onion, thinly sliced; 60 ml (¼ cup) extra-virgin olive oil; Juice of ½ lemon

Pumpkin rösti with poached egg, and mint, feta and avocado salad

Recipe for pumpkin rösti with poached egg, and mint, feta and avocado salad.

Serves 4

Prep

20M

Cook

15M

Total

35M

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This rösti is equally good for breakfast or lunch with a light salad added for zing. Kent (Jap) pumpkin contains a good amount of starch, which is perfect for holding the rösti together as it cooks.

Ingredients

120 gm peeled Kent pumpkin, coarsely grated

120 gm Desiree potatoes (about 1 large), peeled, coarsely grated

1 Spanish onion, coarsely grated

2 tbsp finely chopped thyme

160 ml olive oil

4 eggs

To serve: lemon wedges

Mint, feta and avocado salad

2 cups (firmly packed) flat-leaf parsley

1 cup (firmly packed) mint, torn

100 gm Persian feta, crumbled

1 avocado, cut into dice

½ Spanish onion, thinly sliced

60 ml (¼ cup) extra-virgin olive oil

Juice of ½ lemon

Method

Main

1.Preheat oven to 190C and line a baking tray with baking paper. Combine pumpkin, potato, onion and thyme in a large bowl and season to taste.

2.Heat 40ml oil in a frying pan over medium-high heat, add a quarter of the pumpkin mixture, press down to 1cm thick and cook, turning once, until golden brown (2-3 minutes each side). Transfer to prepared tray and place in oven until cooked through (5 minutes). Repeat three times with remaining pumpkin mixture.

3.Poach eggs in a saucepan of simmering water until soft-poached (3 minutes).

4.Combine salad ingredients in a bowl, season to taste and serve with rösti topped with a poached egg and lemon wedges.