Crispy carrot, sweet potato and haloumi baked rosti



Prep Time


Cook Time






Packed full of vegetables and also wonderfully warming? Win win.


  • Olive oil, to brush
  • 200g sweet potato, coarsely grated
  • 300g desiree potatoes, coarsely grated
  • 300g carrots, coarsely grated
  • 250g haloumi, coarsely grated
  • 1/2 onion, coarsely grated
  • 2 tbs thyme leaves
  • 2 eggs
  • 1/3 cup (50g) plain flour
  • 1/2 cup (120g) sour cream, to serve

Green olive, celery and fennel salad

  • 2 celery stalks, thinly sliced
  • 1 fennel, fronds reserved, thinly sliced
  • 1/2 cup (60g) Sicilian olives, chopped
  • Juice of 1 lemon
  • 1 preserved lemon quarter, chopped
  • 1 tsp toasted coriander seeds, ground


  • 1.

    Preheat oven to 220°C. Brush skillets with oil.

  • 2.

    Place sweet potato, potato, carrot, haloumi, onion, thyme, eggs and flour in a bowl. Season well.

  • 3.

    Divide sweet potato mixture among skillets and press firmly together to create a thin pancake. Bake for 35 minutes or until crisp and golden.

  • 4.

    Meanwhile, toss salad ingredients together, including fennel fronds, and season. Combine sour cream and 2 tbs water in a bowl. Scatter salad over hot rosti and drizzle with sour cream to serve.

By Phoebe Wood / Food Director, delicious

Phoebe Wood is the Food Director of the delicious. brand. She is
the author of ‘delicious. daily’ and the Food Director of delicious. entertaining book ‘At Our Table’, and co-author of ‘The Pie Project.’
After years in hospitality working at celebrated Sydney
restaurants such as Spice Temple, Sails on Lavender Bay and
Duke, Phoebe began her career in food publishing in 2009
as delicious. Food Assistant. After working her way up to
Assistant Food Editor at delicious., Phoebe left Sydney to embark on a 3-month holiday in New York, with the aim of eating a doughnut a day and researching her cookbook on all-things pie.

She returned to Australia to work in the MasterChef Australia test
kitchen, before taking on the role of Food Editor at SBS Feast
magazine, where she was able to realise her global experiences
and appreciation of food across cultures. At Feast she learned to tell the story of food beyond cooking, delving deep into the stories and history of people, dishes and food communities around Australia and the world.
She returned to delicious. in the role of Food Director in 2015 to
work across all the brand platforms, creating impressive yet
effortless food content for our print and online audience, be it
entertaining feasts, quick fast family dinners and wicked cakes
and pies. She loves lemon and salt, and will eat noodles any time of the day. You won’t find red capsicum in her recipes. Follow @phoeberosewood for regular updates from her kitchen.

(Source:; April 25, 2018;
Back to INF

Loading please wait...