Roasted Vegetables with Baked Feta and Potato Rosti

Roasted Vegetables with Baked Feta and Potato Rosti

Ready in 25 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, September 18, 2016.
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Squeezing out the excess liquid from the potato will result in a drier, crispier rosti

Ingredients

ROASTED VEGETABLES WITH BAKED FETA

  • 1/2 fennel bulb
  • 2 tablespoons thyme leaves
  • 1/2 punnet Y.E.L.O™ vine tomatoes, cut into quarters
  • 30g Kalamata olives
  • 1 clove garlic, thinly sliced
  • 1/2 pack broccolini, ends trimmed
  • 30g feta cheese, crumbled into big pieces
  • 1/2 bag rocket leaves
  • 20g flaked almonds

POTATO ROSTI

  • 200g potatoes
  • 1/4 teaspoon salt

TO SERVE

  • 40g green parsley pesto

Steps

  1. oven to 225°C. Line an oven tray with baking paper
  2. Slice fennel in half lengthways, remove core and slice into 0.5cm thick strips. Toss together with thyme and a drizzle of olive oil on prepared tray. Season with salt and pepper and roast for 10 minutes, until starting to caramelise.
  3. While fennel is cooking, mix together tomatoes, olives, garlic, broccolini and feta in a medium bowl with a drizzle of oil. Season with salt and pepper and set aside to marinate. Peel and grate potatoes and place in a clean tea towel to squeeze out excess liquid. Season with salt.
  4. Heat a drizzle of oil in a large, preferably non-stick fry-pan on low-medium heat. Scoop ¼ cup amount of rosti mix into pan, flattening into 0.5cm thick rounds. Cook for 4–5 minutes each side until golden brown and cooked through. Set side and cover to keep warm.
  5. Remove fennel from oven, add marinated vegetables, return to oven and cook a further 7–8 minutes, until lightly browned.
  6. Remove roasted vegetables from oven, add rocket and almonds. Toss lightly and season to taste with salt and pepper.
  7. Place potato rosti onto a plate, top with roasted vegetables, baked feta and a dollop of pesto.

Nutritional Information

Energy 2429 kj
581 kcal
Protein 16.1g
Carbohydrate 41.3g
Fat 36.9g