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Baked Rosti with Chickpea and Capsicum

Crsipy on the outside, soft in the middle, this one pan meal has it all.

60 mins
9 ingredients
$1 / person
Baked Rosti with Chickpea and Capsicum

Credit: Woolworths


Ingredients

  • 500g red skinned potatoes, coarsely grated
  • 250g zucchini (2 small zucchini), coarsely grated
  • 50g butter, melted
  • 400g can chickpeas, drain off liquid and rinse in water
  • ½ cup roasted capsicum strips, drain of liquid and cut in half
  • 100g haloumi, grated
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • Pepper and salt

It’s this easy

  • Preheat the oven to 220°c
.
  • Place potato in a clean tea towel and twist to squeeze out excess moisture, place in a bowl and repeat with zucchini. Add butter, pepper and a small amount of salt, toss well to combine.

  • Place a 20cm metal pie tin in the oven for 5 minutes to heat then add vegetable mixture to the pan and spread out evenly. Bake for 25-30 minutes.

  • Meanwhile, combine chickpeas, capsicum, haloumi, oil and vinegar. Scatter over potato and return to oven for a further 10 minutes or until heated through.

  • Drizzle with a little extra olive oil and cut into wedges, serve.


Tweaks

  • Add some oregano and crushed garlic to the chickpea mixture. You could also try using sweet potato instead of red-skinned potatoes.

Allergies

Contains: Dairy, FODMAPs.
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What is healthy eating?

Eating healthy is making sure you enjoy a wide variety of foods from each of the five major food groups daily, in the amounts recommended. The five major food groups as recommended by the Australian Guide to Healthy Eating are:

  1. vegetables and legumes/bean
  2. fruit
  3. lean meats and poultry, fish, eggs, tofu, nuts and seeds, legumes/beans
  4. grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties
  5. milk, yoghurt, cheese and/or alternatives, mostly reduced fat.

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