Parsnip and Potato Rosti
Serve with a poached egg for a delicious brunch
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40 Minutes
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Serves 2
10 Minutes
Serves 4
What you'll need…
- 1 Tin Chickpeas (drained & rinsed)
- 6 leaves wild garlic
- 1 Tablespoon of tahini
- Juice of 1 lemon
- 1 Teaspoon cumin
- 200ml olive oil or rapeseed oil
- Salt to taste
The method
1
Wash your wild garlic well.
2
Add all of the ingredients to a blender and mix well. Add cold water if needed for consistency.
3
Serve with warm pitta or crunchy raw vegetables. Enjoy!
Recipe from Mark Price, Groobarbs Field Kitchen
