Imported from the web

Squash rösti with feta, spring onions, toasted pine nuts, and chèvre salad

Name: Squash rösti with feta, spring onions, toasted pine nuts, and chèvre salad
Prep time: 18 min
Cook time: 18 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 stk Squash (Coarsely grated); 0.5 pakke Spring onions (Rinse and finely chop; use half in the rösti and the rest in the salad. The quantity per package is not specified.); 1 bunt Dill (Finely chop; use half in the rösti and the rest as a topping. Bunch size is not specified.); 50 g Feta cheese (Crumbled); 2 Eggs; 1 dl Wheat flour (Approximately 60 g); 1 ss Sugar (Approximately 12 g); 1 stk Tomato (Diced); 50 g Mixed-leaf salad; 1 pakke Pine nuts (Dry-toast until golden; package weight is not specified, estimated at approximately 50 g); 1 pakke Chèvre (Cut into thin slices; package weight is not specified, estimated at approximately 100 g); Salt (A little, for the squash and rösti mixture); Oil (A little, for frying); Olive oil (A little, to drizzle over the salad)

Imported by Marie Randby on SeeMeCook

Crispy small squash rösti with feta, dill, and spring onions, topped with a fresh tomato and salad mixture, tangy chèvre, and warm toasted pine nuts.

2 servings35 minMediterranean

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Ingredients

1 stk Squash (Coarsely grated)
0.5 pakke Spring onions (Rinse and finely chop; use half in the rösti and the rest in the salad. The quantity per package is not specified.)
1 bunt Dill (Finely chop; use half in the rösti and the rest as a topping. Bunch size is not specified.)
50 g Feta cheese (Crumbled)
2 Eggs
1 dl Wheat flour (Approximately 60 g)
1 ss Sugar (Approximately 12 g)
1 stk Tomato (Diced)
50 g Mixed-leaf salad
1 pakke Pine nuts (Dry-toast until golden; package weight is not specified, estimated at approximately 50 g)
1 pakke Chèvre (Cut into thin slices; package weight is not specified, estimated at approximately 100 g)
Salt (A little, for the squash and rösti mixture)
Oil (A little, for frying)
Olive oil (A little, to drizzle over the salad)

Steps

1
Heat a dry frying pan over high heat. Toast the pine nuts for approximately 30–60 seconds, until golden. Remove them from the pan and set aside.
2
Coarsely grate the squash. Place the grated squash in a colander, sprinkle with a little salt, and let it stand for a couple of minutes.
3
Squeeze the liquid thoroughly out of the squash with your hands. Rinse and finely chop the spring onions and dill, and crumble the feta cheese with your hands.
4
In a bowl, mix the drained squash with the eggs, half of the spring onions, half of the dill, the feta cheese, wheat flour, sugar, and a little salt.
5
Heat the frying pan used for the pine nuts over medium-high heat, and add a little oil.
6
Fry small, flat cakes of the squash mixture for 4–5 minutes on each side.
7
Transfer the rösti to a plate and cover them with a kitchen towel to keep them warm until serving.
8
Dice the tomato. Mix the tomato and the remaining spring onions with the salad in a serving bowl.
9
Cut the chèvre into thin slices. Top the salad with the chèvre slices and a little olive oil.
10
Top the squash rösti with the salad, toasted pine nuts, and the remaining dill.

Notes

Chef's tip: Top the rösti with a little honey for extra sweetness or a little lime juice for more acidity. The package weights for the pine nuts and chèvre are not specified in the source, so the quantities are estimated. Allergen information: eggs, wheat, milk, and lactose.