Ingredients
13 total- 2 Sweet Potatoes
- 250g Baby Plum Tomatoes
- 1 Avocado
- 160g Spinach
- 15g Sweet Chilli Sauce
- 1 Lemon
- 4g Smoked Paprika
- ½ pack of Halloumi
- 2 Eggs
- 1tbsp of Plain Flour (or Cornflour)
- Salt, to taste
- Pepper, to taste
- Olive oil
Method
7 stepsStep 1
Preheat the oven to 200°C. Place the tomatoes in a baking tray, drizzle over a little olive oil, season with a little salt and pepper and roast for 15 minutes.
Step 2
Peel and coarsely grate the potatoes into a bowl. Transfer the potato to a tea towel, wrap up into a bundle and squeeze out the excess potato liquid (do this over your kitchen sink) Place the grated potato back into a bowl.
Step 3
Crack the eggs into the bowl with the potato, add a tablespoon of flour or cornflour, the paprika and season to taste pepper. Using clean hands mix all this together and set aside.
Step 4
Slice the halloumi up into blocks and place on a piece of kitchen roll to help absorb any moisture. Wash the spinach and set aside.
Step 5
Heat a drizzle of oil in a non-stick frying pan over a medium high heat. Add a tablespoon of the grated potato mixture and press down using the back of the spoon to flatten the rosti. Allow to gently fry for 3-5 minutes until golden and crisp, then carefully flip over and cook the other side. Remove from the pan and keep warm. Repeat with the remaining mixture - you should be able to cook 2-3 at a time depending on the size of the pan.
Step 6
In a separate frying pan fry the halloumi blocks over a medium heat with a teaspoon of oil until golden. Remove from the pan and keep warm. Add the spinach to the pan, cook for a few minutes to wilt the spinach.
Step 7
To plate up, stack up the potato rostis, top with the spinach, tomatoes, halloumi, sliced avocado, a dollop of sweet chilli sauce and a squeeze of lemon. Season to taste with a little salt and pepper before serving.