Kumara Rosti with Moroccan Salad and Hummus

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Combine all kumara rosti ingredients in a large bowl and mix well.
3. Heat a drizzle of oil in a large fry-pan on medium heat. Using clean, damp hands and a ½ cup measure, shape kumara rosti mixture into balls. Place kumara balls into pan and flatten using a fish slice to make rostis, about 1cm thick.
4. Cook rostis for 2–3 minutes each side, until a golden crust has formed, adding more oil to pan if needed. Place rostis on prepared tray and repeat until all the mixture is used. Bake for 8–10 minutes or until cooked through and crispy.
5. While rostis are cooking, prepare the Moroccan salad. Peel carrot and cucumber into long ribbons, stopping when you reach the cucumber seeds and dice tomato 0.5cm. Add all to a bowl with all remaining Moroccan salad ingredients. Season to taste with salt and pepper.
6. In a small bowl, mix hummus and mayonnaise until combined. Add lemon juice and oil to the top and lightly mix.
7. Divide kumara rosti between plates and top with a big handful of Moroccan salad. Serve a dollop of hummus on the side and sprinkle with spicy pepitas, mint and parsley.