Fresh Pea, Courgette and Parmesan Rosti with Tangy Tomato Dressing

A summery vegetable rosti served with a fresh tomato and sun-dried tomato dressing for an easy lunch.

Vegetarian Healthy Lunch Supper Peas Courgette

Estimated Nutrition

Calories

707.8

kcal / serving

2831.2 kcal total

Carbs

40.3g

per serving

161.2 g total

Fat

51.2g

per serving

204.8 g total

Protein

19.6g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Red Wine Vinegar

Dairy

Parmesan

grated

piece

Eggs

free-range, lightly beaten

GrainsCereals

150

Ground Rice

NutsSeeds

tbsp

shredded

lightly toasted

to taste

freshly ground, to taste

OilsFats

tbsp

Olive Oil

for frying

tbsp

Olive Oil

for dressing

Vegetables

200

Peas

shelled, fresh

350

Courgettes

grated

piece

Plum Tomato

ripe, seeds removed and finely diced

piece

Sun-Dried Tomatoes

in oil, drained and finely chopped

piece

Shallot

finely chopped

Method

Blanch the peas in boiling salted water for two minutes until tender.

Refresh peas in iced water, drain well, and squeeze moisture from courgettes using a tea towel.

Mix courgettes, peas, ground rice, basil, parmesan, pine nuts, and eggs in a large bowl.

Season the mixture and form into 16 slightly flattened balls.

Fry half the rostis in 15ml olive oil for 3 minutes per side until golden.

Drain on kitchen paper and repeat the process with the remaining oil and rostis.

Combine the dressing ingredients in a bowl and season with salt and pepper.

Stack rostis on plates, drizzle with dressing, and garnish with extra basil.