Potato rosti salad

Ingredients

400g potatoes
2 tbs plain flour
1 tsp ground cumin
1/4 tsp baking powder
1 egg
greens of your choice
1 cucumber
about 6 tomatoes
1/2 lemon
feta or other cheese to your liking
coriander

For the dressing

3 tbsp extra virgin olive oil
1 tsp dijon mustard
juice of 1/2 lemon
salt
pepper

Method

1. Peel and finely grate the potatoes. I like to lightly salt them and let them sit for about 15min so the moisture comes out. Squeeze all the moisture and let them further drain on paper towels.

2. Add the pepper, cumin, baking powder and egg, and thoroughly toss through

3. Shape the rostis in your hands by pressing in between the palms of your hands. Once they are prepped heat some oil in a non stick frying pan and start frying them until golden brown. Transfer to paper towels and let the excess oil drain.

4. Dice the cucumber and tomatoes and get your dressing ready. For the dressing I like to add the oil, mustard, lemon, salt and pepper to a jar and shake it for a few seconds until it emulsifies. Toss the dressing through the greens, divide the potato rostis and sprinkle the feta and coriander.