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This wholesome, savoury plate is equal parts indulgent and guilt-free, and that’s what we like to call a well-balanced meal!

You will need

Serves 4

  • 2 large potatoes, peeled and grated
  • 2 spring onions, finely sliced
  • 1/3 cup parsley, finely chopped
  • 1/2 cup peas, frozen
  • 1 tablespoon plain flour
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon cracked pepper
  • 1 onion, chopped roughly
  • 2 bunches asparagus, trimmed and cut into 4 cm pieces
  • 3 cups broccoli florets*
  • 8 cups baby spinach
  • 1/4 cup pepitas

Basil Cream Sauce

  • 2 cups basil leaves
  • 1/2 cup olive oil
  • 1 garlic clove, minced

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20 mins to prep

40 mins to cook

  1. Step 1

    Preheat oven to 180°C and lightly coat a 12-cup non-stick muffin tray with olive oil. Line the bases with small disks of baking paper. Set aside.

  2. Step 2

    Place potatoes, spring onion, parsley, peas, flour, olive oil, salt and pepper into a large bowl. Stir well to combine. Divide the mixture amongst the muffin cups and gently press each down to form a shape. Bake for 30 minutes or until browned and crisp.

  3. Step 3

    For the sauce, place basil leaves, olive oil and garlic into a large glass or blending vessel. Using a stick blender, blend on high for 1 minute until a thick emulsion forms. Set aside.

  4. Step 4

    In a large frying pan over medium heat, sauté the onion in a dash of oil for 4 minutes or until soft. Add asparagus and broccoli; toss and cook for another 8 minutes until tender. Then add spinach and cover for 2 minutes or until it’s wilted. Season with salt and pepper.

  5. Step 5

    Remove rösti from the oven and place 3 on each plate, and equally divide sautéed greens over them. Sprinkle with pepitas and lashings of basil cream. Serve immediately.

Hot tip!

*Don’t be afraid to chop and use the broccoli stalks, too! They have the same nutritional value as the florets and add a refreshing crunch to the dish.

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