Fresh pea, courgette and parmesan rosti with tangy tomato dressing recipe
 A brilliant twist on classic potato rosti, this makes a great summery dish for an easy lunch or supper. 200g/7oz shelled fresh peas 350g/12oz courgettes, grated150g/5½oz ground rice3 tbsp shredded basil leaves, plus extra to serve70g/2½oz parmesan (or a vegetarian alternative), grated50g/1¾oz pine nuts, lightly toasted2 free-range eggs, lightly beatensea salt and freshly ground black pepper2 tbsp olive oil 200g/7oz shelled fresh peas 350g/12oz courgettes, grated 150g/5½oz ground rice 3 tbsp shredded basil leaves, plus extra to serve 70g/2½oz parmesan (or a vegetarian alternative), grated 50g/1¾oz pine nuts, lightly toasted 2 free-range eggs, lightly beaten sea salt and freshly ground black pepper 2 tbsp olive oil 6 tbsp olive oil1 ripe plum tomato, seeds removed and finely diced4 sun-dried tomatoes in oil, drained and finely chopped1 small shallot, finely chopped1 tbsp red wine vinegar 6 tbsp olive oil 1 ripe plum tomato, seeds removed and finely diced 4 sun-dried tomatoes in oil, drained and finely chopped 1 small shallot, finely chopped 1 tbsp red wine vinegar Method For the rosti, blanch the peas in a pan of boiling salted water for two minutes or until just tender then drain well. Refresh in a bowl of iced water and drain again. Squeeze the courgettes in a clean tea towel and place in a large bowl. Mix in the blanched peas, ground rice, basil, parmesan and pine nuts then add the beaten eggs and season with sea salt and freshly ground black pepper. Divide the mixture into 16 evenly sized balls and slightly flatten each one.Heat one tablespoon of the olive oil in a large non-stick frying pan over a medium heat and fry half the rosti for 2-3 minutes on each side or until crisp and golden-brown. Drain on kitchen paper and keep warm. Repeat with the remaining oil and rostis.To make the dressing, place the ingredients in a bowl, mix until well combined and season with sea salt and freshly ground black pepper.Place a stack of rosti on each plate, drizzle a little dressing over and around the rosti and garnish with a sprinkling of shredded basil leaves. For the rosti, blanch the peas in a pan of boiling salted water for two minutes or until just tender then drain well. Refresh in a bowl of iced water and drain again. For the rosti, blanch the peas in a pan of boiling salted water for two minutes or until just tender then drain well. Refresh in a bowl of iced water and drain again. Squeeze the courgettes in a clean tea towel and place in a large bowl. Mix in the blanched peas, ground rice, basil, parmesan and pine nuts then add the beaten eggs and season with sea salt and freshly ground black pepper. Divide the mixture into 16 evenly sized balls and slightly flatten each one. Squeeze the courgettes in a clean tea towel and place in a large bowl. Mix in the blanched peas, ground rice, basil, parmesan and pine nuts then add the beaten eggs and season with sea salt and freshly ground black pepper. Divide the mixture into 16 evenly sized balls and slightly flatten each one. Heat one tablespoon of the olive oil in a large non-stick frying pan over a medium heat and fry half the rosti for 2-3 minutes on each side or until crisp and golden-brown. Drain on kitchen paper and keep warm. Repeat with the remaining oil and rostis. Heat one tablespoon of the olive oil in a large non-stick frying pan over a medium heat and fry half the rosti for 2-3 minutes on each side or until crisp and golden-brown. Drain on kitchen paper and keep warm. Repeat with the remaining oil and rostis. To make the dressing, place the ingredients in a bowl, mix until well combined and season with sea salt and freshly ground black pepper. To make the dressing, place the ingredients in a bowl, mix until well combined and season with sea salt and freshly ground black pepper. Place a stack of rosti on each plate, drizzle a little dressing over and around the rosti and garnish with a sprinkling of shredded basil leaves. Place a stack of rosti on each plate, drizzle a little dressing over and around the rosti and garnish with a sprinkling of shredded basil leaves.