Curried kumara rösti with roasted vege salad

Instructions

1. Preheat oven to 200°C. Line a large baking tray with baking paper. Place capsicums, courgettes and onion on tray and spray with oil. Bake for 20 minutes, or until tender. Transfer to a large bowl. Add chickpeas, salad leaves and vinegar and toss to combine.
2. Meanwhile, in a medium bowl, combine kumara, curry paste, eggs and flour. In a large non-stick frying pan, heat half of the olive oil over medium. Divide sweet potato mixture into 8 portions (about 1/3 cup each). Place four portions in pan and flatten gently. Cook for 2-3 minutes. Gently flip and cook for a further 2-3 minutes, or until rösti are crisp and golden. Repeat with remaining oil and sweet potato mixture.
3. In a small bowl, mix yoghurt and juice. Serve rösti with salad, yoghurt and lemon wedges.