Thursday, 29 March 2012

Courgette & Dill Rosti

This is a quick and easy little side dish that I have modified from Weight Watchers, it works out about 2 pro points each.

Courgette & Dill Rosti
Serves 2 as a side

1 courgette approx 150g
150g potato
1 tbsp fresh dill, finely chopped
2 spring onions finely chopped

Grate the courgette and potato and squeeze in a clean tea towel to remove any extra moisture.  Mix it together with the dill and add the spring onion and seasoning.

In a frying pan squirt some lo cal spray and add the mixture, pat down to cover the base in a thin pancake.  Cook for 3-4 minutes, then if you are clever flip over by turning out on to a plate and sliding it back into the frying pan.  I was not clever at this and it broke so I turned the dish into a scramble, but the trick was to leave it long enough so that the  base was lovely and crispy and caramelised.

I served this this  a 150g chicken breast that I had bashed thin with a rolling pin and coated in seasoned flour and pan fried in tsp of oil and a fresh salad with feta and balsamic vinegar for a meal of 9 pro points.

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