This isn't exactly low fat... But it looks and tastes good! The Rosti is nice and crunchy and the tomatoes are sweet sticky and soft. the cheese is salty but not too knock-your-socks-off strong and the greens are nice and cleansing and fresh with a bit of bite to even it all out. also its quick to make.
Ingredients
* 2 large potatoes
* 1/2 onion
* 20g butter melted
* s & p
* 1 punnet cherry tomatoes
* 3tbsn red wine or balsamic vinegar
* 1 tbsn panela or brown sugar
* oil to shallow fry
* 1tbsn chopped sage
* 2 tbsp creamed goats cheese
* 1 zucchini cut into sticks
* 1/2 bunch broccolini
* 1tspn chilli flakes
* 1 & 1/2 tsp lemon zest
Method
Grate or julienne the potato & onion, place in a sieve or colander to drain
Preheat oven to 150degrees
Place cherry tomatoes in a small baking dish and coat with a little olive oil, splash over the vinegar & sprinkle w the panela. Put in the oven
Squeeze as much liquid out of potato & onion as possible, add butter & sage & season
Toss tomatoes & return to oven
Increase temp to 180degrees
Coat broccoli and zuke w a little oil, sprinkle w chili and zest & season
Put in oven
Remove tomatoes from oven once they are soft and a little wrinkled
Remove broccoli and zuke from oven once browned and broccoli is slightly crunchy
Heat a pan with the oil (1/2cm depth)
Add a tbsp of the potato mix to the oil once it is hot enough (a piece of bread should turn golden in 15-20 seconds)
Flatten the Rosti down with a spatula. Flip once golden.
Cook the remaining mix.
Drain the Rosti on paper towel once cooked.
To serve
Layer rosti and tomatoes on a plate in a tower, serve greens on side. Top with a couple of quennelles of goats cheese on top & garnish generously with herbs
x BA
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