Rainbow Vegie Rosti with Avocado, Tomatoes and Dukkah

SERVES 4 PREP 30 MINUTES COOK 20 MINUTES CALORIES PER SERVE 173

INGREDIENTS

1 avocado, sliced

200g cherry tomatoes, halved lengthways ¹⁄₃ cup (80 ml) Thyme-ly mustard dressing (see right)

1 zucchini, coarsely grated

300g peeled, seeded and coarsely grated Kent pumpkin

2 carrots, coarsely grated

1 egg yolk

1 small bunch chives, thinly sliced

Olive oil cooking spray

¹⁄3 cup (75g) hummus 1 tbsp pistachio dukkah

Fresh herbs and lemon wedge, to serve (optional)

THYME-LY MUSTARD DRESSING

Makes approx. 1 cup. Serves approx. 6 (2 tbsp per serve). Prep 10 minutes. Cals per serve 35. 1 tbsp extra-virgin olive oil

1/2 cup (125ml) red wine vinegar

1⁄3 cup Dijon mustard

2 tbsp fresh thyme leaves, chopped

METHOD

1 For dressing, place the ingredients in a screw-top jar and season with pepper. Put the lid on tightly, then shake vigorously to combine. Use or store in an airtight container in the fridge for up 2 to 1 week, shaking before use.

2 Gently toss together the avocado, tomato and 1⁄3 cup Thyme-ly mustard dressing in a bowl. Season and set aside.

3 Wrap the grated zucchini in a clean tea towel and ring dry, then transfer to a bowl. Stir in the pumpkin, carrot, egg yolk and chives. Season well.

4 Heat a large non-stick frying pan over medium-high heat and spray lightly with oil. Divide the mixture into eight, and spoon four portions into the pan, shaping into rounds and pressing down firmly until each round is about 1cm thick. Cook for 4-5 minutes each side until cooked and golden. Remove from the pan and cook the remaining four rosti.

5 Serve the rosti with the hummus and the tomato mixture, and sprinkle with dukkah and herbs, if using, and a lemon wedge, if using.