for 4 people

Onion

2 tbsp	white wine vinegar
1 tsp	liquid honey
1 pinch	salt
1	red onion, cut into thin rings

Roesti

500 g	squash (e.g. butternut, coarsely grated)
500 g	waxy potatoes, coarsely grated
½ tsp	salt
	oil for frying

Miso dip

100 g	crème fraîche
1 tbsp	miso paste
a little	pepper

Serve

160 g	roast beef in slices
10 g	Micro Greens

How it's done

Onion

Place the vinegar, honey and salt in a small bowl. Add the onion, mix, set aside.

Roesti

In a sieve, mix the squash and potatoes with the salt, leave to absorb for approx. 15 mins. Squeeze the roesti mixture well, place in a bowl. Heat the oil in two wide, non-stick frying pans. Place half of the roesti mixture in each pan, fry for approx. 5 mins., turning occasionally. Divide each into two portions, shape into roestis, fry (uncovered) over a medium heat for approx. 15 mins. until golden brown. Carefully turn the roesti over with a spatula, add a dash of oil, fry (uncovered) for approx. 15 mins.

Miso dip

Combine the crème fraîche and miso, season.

Serve

Plate up the roesti, top with the miso dip and roast beef, garnish with the micro greens and reserved onion.

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