Servings: 4

For the rosti For the rosti
200g frozen peas - thawed 200g frozen peas - thawed
100-150g almond flour 100 to 150g almond flour
3tbsp shredded basil leaves 3tbsp shredded basil leaves
70g parmesan, grated 70g parmesan, grated
50g pine notes, lightly toasted 50g pine notes, lightly toasted
2 large eggs, lightly beaten 2 large eggs, lightly beaten
Salt and pepper Salt and pepper
2 tbsp olive oil or 1 tbsp olive oil and 1 tbsp butter 2 tbsp olive oil or 1 tbsp olive oil and 1 tbsp butter
 
For the tomato dressing For the tomato dressing
6 tbsp olive oil 6 tbsp olive oil
1 ripe plumb tomato, seeds removed and finely diced 1 ripe plumb tomato, seeds removed and finely diced
4 sun dried tomatoes in oil, drained and finely chopped 4 sun dried tomatoes in oil, drained and finely chopped
1 small shallot, finely chopped 1 small shallot, finely chopped
1 tbsp red wine vinegar 1 tbsp red wine vinegar

For the rosti, Shred the courgettes and squeeze in a clean tea towel or jelly bag. Place in a large bowl.
Mix in the peas, almond flour (about 100g and then more later if needed), basil, parmesan and pine nuts. Then add the beaten eggs and season with salt and fresh ground pepper. Divide the mixture into 16 evenly sized balls and slightly flatten each one.
Heat half the oil (or oil and butter) in a large non-stick frying pan over a medium heat and fry half the rosti for 2 to 3 min on each side or until crisp and golden. Drain on kitchen paper and keep warm. Repeat with the remaking oil and rosti.
To make the dressing, place all ingredients into a bowl and mix well until combined. Season with salt and freshly ground pepper.
Place a stack of rosti on each plate and drizzle over some of the dressing. Garnish with a bit more basil leaves if you wish.