Kumara Rösti with Date Salad and Creamy Hummus

Steps

1. Prep rösti Preheat oven to 220°C. Peel and grate kumara; finely dice or grate onion; grate first courgette and squeeze out any extra moisture. Combine all rösti ingredients in a large bowl and mix well.
2. Cook rösti Heat a drizzle of oil in a large fry-pan on medium heat. Measure ¼ cup rösti mixture and shape into balls. Place rösti balls into pan and flatten, using a fish slice, to make rösti about 1cm-thick. Cook rösti in batches, for about 2 minutes each side, until a golden crust has formed. Pushing down on them with a fish slice helps make a nice crispy crust.
3. Bake rösti Place rösti onto two lined oven trays and repeat step 2, until all mixture is used. Bake for 8-10 minutes, until crispy and cooked through. While rösti bake, prepare salad.
4. Make salad Peel carrot and second courgette into ribbons, then dice tomatoes 1cm. Add to a medium bowl with all remaining salad ingredients. Drizzle with olive oil, toss to combine and season.
5. Make creamy hummus In a small bowl, mix hummus and mayonnaise. Add second measure of lemon juice and oil, then lightly mix. Crumble feta.
6. To serve Divide rösti and salad between plates. Crumble over feta and drizzle with creamy hummus.