This little number (actually, it’s a pretty hefty number) is veggie-filled and new years goal-ready, but in a good, hearty brunch kinda way.
Serve this fresh meal for a friendly gathering on the first day of the year. Zero eyebrows will be raised – whether from your die-hard, potatoes-for-
brunch-loving friends nor your let’s-get-physical health junkie friends.
Ingredients
2 large carrots, peeled & grated
1 zucchini, grated
¼ cup frozen peas
Sea salt
Fresh ground pepper
Dijon mustard
Juice from half a lemon
Olive oil
Poached eggs
Goat feta cheese
Method
1. Preheat oven to 400F.
2. Combine the grated veggies (carrots, celeriac and zucchini) into a big bowl with some salt and toss together. Set aside for a few minutes while you mix together the salad dressing.
3. In a small bowl stir Dijon mustard, lemon juice, olive oil, salt and pepper together.
4. Go back to the grated veggies and squeeze them out – getting rid of as much excess liquid as possible – handful by handful, transferring the squeezed-out veggies to a new bowl as you go. Once that’s done, add a glug of olive oil and fresh cracked pepper and toss to combine.
5. From there scatter the veggies over a baking sheet (which you might want to grease beforehand). Roast for 35 or 40 minutes or until the edges get crispy.
6. While baking, you can blanch the peas in a pot, or to save a step (and an extra dish) you could instead add the peas to the baking sheet for the last 10 minutes of baking.
7. Just a few minutes before the rosti is ready to come out of the oven, pop some nice bread into the toaster and get some eggs poaching. You’ll want hot, buttered toast and warm, gooey eggs timed perfectly to serve with your rosti.
8. Once your rosti is perfectly roasted, sprinkle some goat feta on top, tosh the spinach in the salad dressing and then add that to the top, followed by a few eggs and a drizzle of any excess dressing. Serve hot & enjoy!
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