Baked Potato & Zucchini Rosti

Preheat the oven to 180°cGrate the potato and place in a clean tea towel, then twist to squeeze out excess moisture. Then place in a bowl and repeat with zucchini and onion. Add the olive oil spread and toss well to combinePlace a 20cm metal pie tin in the oven for 5 minutes to heat then add vegetable mixture to the pan and spread out evenly. Bake for 25-30 minutesWhile the rosti is cooking, drain and rinse the chickpeas, finely chop the cabbage and chop the cherry tomatoes in half. Combine these in a bowl with the olive oil and oregano. Take the rosti out of the oven and scatter over the rosti, then place back in the oven for a further 10 minutes or until heated throughCombine juice from half the lemon with the cottage cheese, then slice the remaining lemon into wedgesOnce cooked, slice the rosti into wedges and serve with the cottage cheese and lemon wedges