Preparation time is 20minutes
Cook time is 40minutes
Total time is 1hours
Serve is for 6 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
6
- 50grams butter, melted
- 500grams red-skinned potatoes, peeled, coarsely grated
- 250grams zucchini, coarsely grated
- 3tablespoons extra virgin olive oil (save 1 tbs to drizzle)
- 1tablespoons red wine vinegar
- 400grams can chickpeas, rinsed, drained
- 1/2 cup roasted capsicum strips, drained, halved
- 1 bunch oregano
- 100grams haloumi, grated
- 1 clove garlic, crushed
Nutrition per serving
1600kJ
Protein
8.9grams
Sugars
2.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 220°C. Place potato in a clean tea towel. Twist and squeeze out excess moisture. Transfer to a large bowl. Repeat with zucchini and add to bowl with potato. Add 1/4 cup chopped oregano, butter and garlic, and season with salt and pepper. Toss well to combine.
Step 2 of 4
Place a 20cm metal pie tin in oven for 5 minutes to heat. Add vegetable mixture to pan and spread out evenly. Bake for 25-30 minutes or until golden.
Step 3 of 4
Meanwhile, combine chickpeas, capsicum, halloumi, oil, vinegar and 1 tbs oregano in a bowl. Scatter over rosti, return to oven and bake for a further 10 minutes or until heated through.
Step 4 of 4
Drizzle rosti with a little extra oil and scatter with a little remaining oregano. Cut into wedges and serve immediately.
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