Potato and Courgette Rosti with pickled Vegetables

Steps

1. oven to 160°C. Line an oven tray with baking paper.
2. In a small pot bring rice wine vinegar, sugar and salt to the boil, then remove from heat. Peel courgette into long, thin ribbons; peel carrot then peel into ribbons; thinly slice radishes and onion. Add veggies to a medium bowl, pour vinegar mixture over, toss then set aside to cool and pickle.
3. Heat a drizzle of oil in a large frypan on medium-high heat and cook second measure of onion for 2-3 minutes, until softened. Add rösti spice mix and cook a further 30 seconds then set aside. Bring a small pot of water with white vinegar to a simmer.
4. Whisk two eggs in a large bowl. Add flour, baking powder and salt and whisk until smooth. Place grated courgette and potato in a tea towel and squeeze out any excess moisture. Add all remaining rösti ingredients to bowl with batter, along with cooked onion, mix to combine and season.
5. Heat a drizzle of oil in the same pan used to cook onion on medium heat. Use a ¼ cup measure to scoop out rösti batter and dollop into the pan, then gently spread out with a spoon until about 1cm-thick. Cook rösti for 2-3 minutes each side, until golden and cooked through. Transfer onto prepared tray and keep warm in oven while you cook the rest of the meal.
6. Crack remaining three eggs into pot of simmering water and cook for about 2 minutes (4 minutes for hard poached). Remove from pot using a slotted spoon (to drain excess water) and set aside. While eggs are poaching, combine hummus and mayonnaise together in a small bowl.
7. place a few rösti onto each plate and top with pickled vegetables. Place an egg on top and dollop a little hummus dip on the side. Sprinkle over pumpkin and sunflower seeds.