Kumara Rosti with Moroccan Salad and Creamy Hummus

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Combine all kumara rosti ingredients in a large bowl and mix well.
3. Heat a good drizzle of oil in a large fry-pan on medium heat. Using clean, damp hands and a ¼ cup measure, shape kumara rosti mixture into balls. Place rosti balls into pan and flatten, using a fish slice, to make rosti about 1cm-thick.
4. Cook rosti, in batches, for about 2 minutes each side, until a golden crust has formed, adding more oil to pan if needed. Place rosti on prepared trays and repeat until all mixture is used. Bake for 8–10 minutes, until cooked through and crispy. While rosti cook, prepare Moroccan salad.
5. Peel carrot and cucumber into long, thin ribbons, stopping when you reach the cucumber core (discard core and seeds). Dice tomato 1cm and add to a medium bowl with carrot, cucumber and all remaining Moroccan salad ingredients. Drizzle with olive oil and season to taste with salt and pepper.
6. In a small bowl, mix hummus and mayonnaise until combined. Add second measure of lemon juice and olive oil to the top and lightly mix.
7. Divide kumara rosti between plates and top with a big handful of Moroccan salad. Serve a dollop of creamy hummus on the side and garnish with remaining parsley and spicy pepitas (if using).