Preheat oven to 180°C.Place tomatoes onto a baking tray, drizzle with a little olive oil and season with salt and freshly ground pepper.Roast in oven for 15 minutes or until soft and juicy. Remove and set aside.Heat a grill pan until hot and grill courgettes and aubergine slices for a few seconds on each side or until you achieve slight grill marks.Remove from pan, season with salt, pepper and a squeeze of lemon juice and drizzle with a little olive oil. Toss to combine and set aside.Grate potato into a clean bowl and squeeze dry by squeezing all the liquid out.Add the chopped herbs and season with salt and pepper.Heat a pan with a little olive oil and fry tablespoons full of the mixture for about 5 minutes on each side or until golden brown and crispy. (Press down slightly to achieve a thin rösti).Meanwhile bring a small pot of water to the boil and add vinegar.Reduce heat to a simmer and using a spoon, stir water in a circle, creating a whirlpool.Carefully crack egg into the centre and allow to poach gently for 2-3 minutes.Remove from water using a slotted spoon and carefully place on some absorbent paper to drain any excess water.Place 1 rösti onto a plate and top with grilled vegetables, roasted tomatoes, a few slices of goats cheese and a poached egg.Season with salt and pepper, garnish with wild rocket and serve immediately.Recipe reprinted with permission of Source Food.
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