Pumpkin Rösti on Radicchio Salad

Ingredients

• 200 g mostly waxy potatoes (2 mostly waxy potatoes)
• 300 g Hokkaido pumpkin flesh
• 1 Shallot
• 2 Eggs
• 30 g spelt whole grain flour (2 tbsp)
• Salt
• Pepper
• nutmeg
• 2 tbsp olive oil
• 1 head radicchio
• 1 apple
• 10 g lamb's lettuce (1 handful)
• 15 g walnut kernels (1 tbsp)
• 60 g yogurt (3.5% fat) (3 tbsp)
• 1 tbsp Lemon Juice
• 1 tsp Honey
• 5 g parsley (0.25 bunch)

Instructions

1. 1.

   Peel the potatoes, grate them and the pumpkin roughly. Peel the shallot and cut into fine cubes. Combine potato, pumpkin grates and shallot cubes with eggs and flour in a bowl, mix well and season with salt, pepper and freshly grated nutmeg.

2. 2.

   Heat 1 tsp oil in a pan. From one quarter of the mixture form 2–3 rösti, place them in the pan and fry each side for 5 minutes over medium heat; use the remaining mixture this way. If needed keep rösti warm in a preheated oven at 80 °C (fan: 60 °C; gas: level 1).

3. 3.

   Meanwhile clean the radicchio, wash the leaves, pat dry and cut into fine strips. Wash the apple, dry rub it, quarter, core and slice each quarter thinly. Wash lamb's lettuce, pat dry and mix with radicchio, apple slices and walnuts.

4. 4.

   Whisk yogurt with lemon juice and honey, season with salt and pepper. Wash parsley, pat dry, finely chop and mix into the dressing. Add the dressing to the salad and serve together with the pumpkin rösti.