This dish is great for breakfast, lunch or dinner. For the protein component you can serve with some organic meat, organic chicken or fish. For a vegetarian option, serve with some quinoa or add some drained and rinsed canned legumes of your choice to the roasting pan at the last minute.


  • 900g potatoes, halved if large (scrub skin and leave on if possible)
  • Pinch sea or Himalayan salt
  • Rice bran oil, for frying
Roasted Vegetables
  • 2 tbsp extra virgin olive oil
  • I tbsp balsamic vinegar
  • I tsp honey
  • I red capsicum, deseeded and quartered
  • 2 zucchini, sliced length ways in quarters
  • 2 red onions, quartered
  • I small fennel bulb, cut into thin wedges
  • 16 cherry tomatoes
  • 8 garlic cloves, skin on
  • 2 fresh rosemary sprigs removed from stems
  • Sea salt and pepper
For vegan pesto dressing
  • 1 fistful of basil leaves
  • ¼ cup pine nuts
  • ¼ cup cold pressed extra virgin olive oil
  • Sea salt and pepper
  • Boiling water


  1. Toss roasting vegetables in the oil, vinegar, rosemary and honey mix together in a large shallow dish. Leave to marinade for at least one hour.
  2. Preheat the oven to 200°C . Cook the potatoes in a saucepan of boiling water for 8-10 minutes, or until partially cooked. Strain and leave to cool, then coarsely grate.
  3. Transfer the vegetables, except the tomatoes and garlic to a roasting tin with the marinade. Roast in the preheated oven for 25 minutes, then add tomato and garlic and roast for a further 15 minutes or until vegetables are tender and slightly blackened around the edge.
  4. To cook the rosti take a quarter of the potato mixture in your hands and form into a roughly shaped cake. Heat just enough oil to cover the base of a frying pan over medium heat. Put the cakes in, two at a time and flatten with a spatula to make them 2cm thick.
  5. Cook the rosti for 6 minutes on each side, or until golden brown and crisp.
  6. For the dressing, blend basil, pine nuts, salt, pepper and olive oil in a food processor. Add enough boiling water to make the liquid thin enough to pour.
  7. To serve, top each rosti with the roasted vegetables and drizzle with a little pesto dressing.