INGREDIENTS

Olive oil, to brush

200g sweet potato, coarsely grated

300g desiree potatoes, coarsely grated

300g carrots, coarsely grated

250g haloumi, coarsely grated

1/2 onion, coarsely grated

2 tbs thyme leaves

2 eggs

1/3 cup (50g) plain flour

1/2 cup (120g) sour cream, to serve

GREEN OLIVE, CELERY AND FENNEL SALAD

2 celery stalks, thinly sliced

1 fennel, fronds reserved, thinly sliced

1/2 cup (60g) Sicilian olives, chopped

Juice of 1 lemon

1 preserved lemon quarter, chopped

1 tsp toasted coriander seeds, ground

METHOD

1. Preheat oven to 220°C. Brush skillets with oil.
2. Place sweet potato, potato, carrot, haloumi, onion, thyme, eggs and flour in a bowl. Season well.
3. Divide sweet potato mixture among skillets and press firmly together to create a thin pancake. Bake for 35 minutes or until crisp and golden.
4. Meanwhile, toss salad ingredients together, including fennel fronds, and season. Combine sour cream and 2 tbs water in a bowl. Scatter salad over hot rosti and drizzle with sour cream to serve.