Fresh pea, courgette and parmesan rosti with tangy tomato dressing


A brilliant twist on classic potato rosti, this makes a great summery dish for an easy lunch or supper.


For the rosti

  • 200g/7oz shelled fresh peas
  • 350g/12oz courgettes, grated
  • 150g/5½oz ground rice
  • 3 tbsp shredded basil leaves, plus extra to serve
  • 70g/2½oz parmesan (or a vegetarian alternative), grated
  • 50g/1¾oz pine nuts, lightly toasted
  • 2 free-range eggs, lightly beaten
  • sea salt and freshly ground black pepper
  • 2 tbsp olive oil

For the tangy tomato dressing