Feta & Spinach Potato Rosti

method:

• Preheat the oven to 200C/180F/Gas 6. Drizzle the cherry tomatoes with a little olive oil and sprinkle with salt and pepper, then cook for 20 minutes.
• Using a colander, pour boiling water over the spinach to wilt it. Press the spinach to remove excess water, then set aside to cool.
• Place the potatoes in a bowl, then add the egg, flour, spring onion, nutmeg and chilli flakes. Season and mix well before adding the wilted spinach. Crumble in the feta.
• Heat the oil in a large frying pan until hot (this is important as you really want the rostis to crisp up). Spoon the mixture into the pan forming shapes about 10cm wide. Cook the rostis for 3 minutes on both sides, then transfer to a baking tray and cook for a further 10 minutes.
• Stack the rostis on a plate and serve with the roasted cherry tomatoes.