"This one leans into the amazing varieties of root vegetables we have at our disposal, and it is especially stunning when layered and presented with all of the other elements: a bold mustard aioli, crisp curried chickpeas, and an easy parsley and red onion salad that is quick-pickled to provide an acidic finish to a satisfying dish. Root vegetable rosti, crisp chickpeas with parsley, red onion pickled salad and mustard aioli"
"Heat the oven to 200C (180C fan)/390F/gas 6 and line a baking sheet with baking paper. Pat the drained chickpeas dry with kitchen towel, then tip them on to the lined sheet. Add the olive oil, salt and spices, toss well, then bake for 15-20 minutes, until crisp. For the salad, use your hands to mix all the ingredients in a bowl, gently massaging the parsley and red onion as you do so."
"These rosti are easy to customise (although I'd suggest going for a combination of at least two root vegetables); they freeze well, too, making those lazy weekend brunches that much easier. Prep 30 min Cook 30 min Serves 2-4 For the chickpeas 400g tin chickpeas, drained 2 tbsp olive oil tsp salt 1 tsp curry powder 1 tsp smoked paprika For the salad 80g red onion, peeled and thinly sliced 10g parsley leaves Zest of 1 lemon, plus juice of 1 tsp sumac 1 pinch salt"
Grated root vegetables combined with red onion, flour and egg form crisp pan-fried rösti that can use at least two different roots and freeze well. A bold mustard aioli made from mayonnaise, English mustard and lemon adds tangy creaminess. Chickpeas are dried, tossed with olive oil, salt and spices, then oven-roasted until crisp for a curried, smoky crunch. A parsley and red onion salad is quick-pickled with lemon, sumac and salt to provide an acidic finish. The components layer together for breakfast, brunch or other meals, with straightforward prep and 30 minutes cook time.
Read at www.theguardian.com
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