PUMPKIN & POTATO ROSTI WITH SALMON & SOFT EGGS

SERVES 4 PREP 20 MINS COOK 1 HOUR PER SERVE 2337kj COST $$$$$

Woman’s Day (Australia) - - Food to Love -

1kg but­ter­nut pumpkin, peeled, grated 500g de­siree pota­toes, grated 2 tbsp olive oil 300g skin­less salmon fil­lets 4 cups wa­ter 2 tsp white vine­gar 4 eggs ½ cup frozen peas, blanched 60g bag baby spinach leaves 100g feta, crum­bled tomato chut­ney, to serve

Pre­heat oven to mod­er­ate, 180°C. Lightly grease a 30 x 40cm oven tray. In a large bowl, toss pumpkin, pota­toes and olive oil to­gether. Sea­son. Spread on tray, press­ing to fit.

3 Bake 45-50 mins, turn half­way through cook­ing (cover edges with foil if over-brown­ing). Top with salmon. Bake 10 mins.

4 Mean­while, in a large saucepan, bring wa­ter to the boil on medium. Stir vine­gar through. Re­duce heat to low. Slide eggs into gen­tly sim­mer­ing wa­ter, 1 or 2 at a time. Sim­mer 2-3 mins, un­til cooked to taste. Re­move with a slot­ted spoon.

5 Break up salmon into chunks over rosti. Top with poached eggs, peas, spinach and feta to serve. Ac­com­pany with tomato chut­ney.

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