Kumara Rösti with Moroccan Salad and Hummus

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Combine all kumara rösti ingredients in a large bowl and mix well.
3. Heat a drizzle of oil in a large (preferably non-stick) fry-pan on medium heat. Using a ¼ cup measure, scoop mixture and carefully turn out into pan. Use a fish slice to flatten rösti mixture into 1cm-thick rounds.
4. Cook rösti for about 2 minutes each side, until a golden crust has formed, adding more oil to pan if needed. Place rösti on prepared tray and repeat until all the mixture is used. Bake for 7-9 minutes, until rösti are cooked through and crispy.
5. While rösti are cooking, use a vegetable peeler to peel carrot and cucumber into ribbons, stopping when you reach the cucumber core (discard core). Dice tomato 0.5cm. Add all to a medium bowl, along with all remaining Moroccan salad ingredients and a drizzle of olive oil. Mix well and season to taste.
6. In a small bowl, mix together hummus and mayonnaise until combined. Drizzle a little olive oil on top and lightly fold through, if desired.
7. divide kumara rösti between plates and top with a big handful of Moroccan salad. Serve a dollop of hummus on the side and sprinkle with mint leaves.