ROSTI WITH LENTILS, SPINACH AND YOGHURT
Serves 4
• 3 medium potatoes, peeled and grated
• 2 kumara, peeled and grated
• 1 tsp salt
• 1 Tbsp curry powder
• Knob butter
• 1 Tbsp olive oil
• 120g spinach
• 2 cups cooked lentils, warm
• 2 tomatoes, chopped small
• ¼ cup chopped dill
• ¼ cup yoghurt
• Zest of ½ lemon
• ½ cup grated parmesan
• Salt and freshly ground pepper
• Extra parmesan to garnish
1. Place grated potato and kumara in a clean tea towel. Gather the tea towel up and squeeze to remove any starchy juice. Place in a bowl and add the salt and curry powder.
2. Heat butter and oil in a pan to a medium heat. Place a handful of potato mix in the pan. You can use a cookie cutter here to give it a more even shape, if you wish. Cook for 5 minutes until the vegetables have softened, then flip and cook for a further 5 minutes. Cook the remaining mixture as above.
3. Place spinach in a bowl and microwave for 1 minute to wilt. Add lentils, tomatoes, dill, yoghurt, lemon and parmesan, and salt and pepper to taste.
4. Serve hot rosti topped with the warm salad and extra parmesan.
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