Kumara Rosti with Moroccan Salad and Hummus

Steps

1. oven to 220°C. Line an oven tray with baking paper
2. Combine all kumara rösti ingredients in a large bowl and mix well.
3. Heat a drizzle of oil in a large fry-pan on medium heat. Using clean, damp hands and a ½ cup measure, shape kumara rösti mixture into balls. Place kumara balls into pan and flatten using a fish slice to make rösti, about 1cm–thick.
4. Cook rösti for 2–3 minutes each side, until a golden crust has formed, adding more oil to pan if needed. Place rösti on prepared tray and repeat until all the mixture is used. Bake for 8–10 minutes, until cooked through and crispy.
5. While rösti are cooking, use a vegetable peeler to peel carrot and cucumber into ribbons, stopping when you reach the cucumber seeds. Dice tomato 0.5cm. Add all to a bowl with all remaining Moroccan salad ingredients, mix well and season to taste with salt and pepper.
6. In a small bowl, mix hummus and mayonnaise until combined. Add lemon juice and oil to the top and lightly mix.
7. Divide kumara rösti between plates and top with a big handful of Moroccan salad. Serve a dollop of hummus on the side and sprinkle with spicy pepitas, mint and parsley.