dish is gluten free and can be made vegan by omitting the cheese and using 80g more tofu.
50g pumpkin seeds 100g pistachios 125g soft/silken tofu 125g cooked butter beans (tinned are fine)
1 medium onion approx. 140g, finely sliced
2 cloves garlic, finely chopped 150g emmental cheese, grated
400g parsnip Sea salt and ground pepper 3-4 tbsp rapeseed /olive oil for cooking
150g cavelo nero kale 150g sour cherry dressing
1 Pre-heat oven to 1600C.
2 Separately roast the pumpkin seeds and pistachios on oven trays for five minutes, then allow them to cool for five minutes.
3 Transfer the pumpkin seeds and half the pistachios to a food processor and blitz until a rough breadcrumb consistency. Add the tofu and butterbeans and blitz with the nuts and seeds until you form a rough paste, then transfer the mix to a mixing bowl.
4 Place a small saucepan on a medium heat, add a tablespoon of oil and the diced onion. Sauté for three minutes, then add the garlic and sauté for two minutes more. Add to the tofu mix.
5 Peel the parsnip, then coarse grate it. Add to the tofu mix together with 100g of grated emmental and season well with sea salt and ground pepper. Mix well with your hands until the parsnip and cheese are thoroughly combined with the other ingredients.
6 Place in fridge for thirty minutes.
7 To make the rosti take large squash ball-sized amounts of the mix and firmly make into round patties, approximately 5cm in diameter and 1cm thick.
8 To serve the rostis sauté in a non-stick frying pan with a little oil for two minutes on each side on a gentle heat. The rostis should be golden and crispy but still a little al dente in the centre.
9 Sprinkle the rostis with the remaining grated emmental so the cheese melts and a little quickly fried cavalo nero, so that it wilts but still retains shape and texture.
10 Serve all together with the remaining roast pistachios and a drizzle of sour cherry dressing.
LEMON POLENTA CAKE
500g golden granulated sugar 500g butter (or margarine) 6 eggs 500g ground almonds 250g fine polenta 6 lemons 5g salt 10 g baking powder (gluten free if necessary)
150g caster sugar, for topping
1 Beat the butter (or margarine) and sugar together until very smooth and creamy.
2 One by one slowly beat in the eggs.
3 Separately mix together the polenta, almonds, lemon zest, salt and baking powder and fold into the cake mixture.
4 Transfer to a 10 inch tin and bake in a pre-heated oven at 1500C for 1½ to 2 hours (or until you can pull a skewer cleanly out of the cake)
5 Whilst the cake is in the oven, juice the lemons and add the remaining 150g of caster sugar. Place in a thick bottom pan and boil until the juice has reduced by about half and has a syrup-like consistency.
6 When the cake is out of the oven, make some holes in the top, pour on the lemon juice mixture and let it sink into the cake. Leave to cool. F
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