PUMPKIN & POTATO ROSTI WITH SALMON & SOFT EGGS
SERVES 4 PREP 20 MINS COOK 1 HOUR PER SERVE 2337kj COST $$$$$
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.