free-range eggs (1 or 2 eggs per person as preferred)
1 tablespoon white vinegar
3 medium carrots, peeled
1 large parsnip, peeled
2 garlic cloves, peeled and finely diced
1½ teaspoons ground cumin
1 spring onion, sliced into thin rings
1 large handful coriander, roughly chopped
2 medium sized free-range eggs, lightly beaten
4 tablespoons tapioca flour (or use rice, buckwheat or spelt flour)
Black pepper labne
500 grams Greek yoghurt
½ teaspoon sea salt
very generous grind of cracked black pepper
zest of one lemon
ghee or coconut oil for frying
microgreens and seeds to garnish
Please note: Labne must be started at least 12 hours prior to allow time for the yoghurt to strain. The finished product will last at least 5 days in the fridge so can be made a couple of days prior to use.
Labne: Line a sieve with muslin and place over a bowl. Pour the yoghurt into the sieve and leave in the fridge to strain for 24 hours. Discard the liquid (whey) that drains into the bowl and mix the thickened yoghurt with lemon zest, salt and a generous grind of cracked black pepper. Return to the fridge until needed.
Rosti: Use the coarse side of a grater to grate the carrots and parsnip. Squeeze tightly to remove as much liquid as possible. Combine in a large bowl with the remaining ingredients and mix well.
Heat a generous dessertspoonful of ghee in a sauté pan over a medium heat.
Divide the rosti mixture into four parts. Place 1 or 2 at a time in the sauté pan and use your hands or a fork to flatten into shape. Fry for 4 minutes on each side until golden. Place in a warm oven while the remaining rosti are cooked.
Eggs: Add the white vinegar to a large saucepan of gently simmering water. Crack each egg into a small cup before gently pouring into the water. Cook for four minutes to achieve a firm white and soft yolk.
To serve: Place a rosti on each plate, top with the poached eggs and garnish with seeds and microgreens and a lemon wedge. Serve immediately with labne on the side.