Kumara Rösti with Date Salad and Creamy Hummus

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Combine all kumara rösti ingredients in a large bowl and mix well.
3. Heat a good drizzle of oil in a large fry-pan on medium heat. Using clean, damp hands and a ¼ cup measure, shape kumara rösti mixture into balls. Place rösti balls into pan and flatten, using a fish slice, to make röstis about 1cm-thick.
4. Cook röstis, in batches, for about 2 minutes each side, until a golden crust has formed, adding more oil to pan if needed. Place röstis onto prepared trays and repeat until all mixture is used. Bake for 8-10 minutes, until cooked through and crispy. While röstis bake, prepare salad.
5. Peel carrot and cucumber into long, thin ribbons, stopping when you reach the cucumber core (discard core and seeds). Dice tomato 1cm and add to a medium bowl with carrot, cucumber and all remaining date salad ingredients. Drizzle with olive oil, toss to combine and season to taste.
6. In a small bowl, mix hummus and mayonnaise until combined. Add lemon juice and olive oil to the top and lightly mix.
7. divide kumara rösti between plates and top with a big handful of date salad. Serve a dollop of creamy hummus on the side and garnish with remaining parsley and spicy pepitas (if using).