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1 pre-made potato rosti, heated
1 tsp tomato relish
1 handful of spinach, wilted
1 2cm slice eggplant, pan-fried
½ tomato, roasted
1 Tbsp hummus
1 slice brie cheese
1 Tbsp basil pesto
Heat the rosti and cook the eggplant, tomato and mushroom.
Place the rosti on a plate, spread with tomato relish and then stack the ingredients - spinach, eggplant, hummus, tomato, mushroom, brie and a dollop of pesto - on top.
Recipe provided by The Good Oil at Nichols in Dunedin. Recipe requested by Hilda Bennett, Dunedin.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email firstname.lastname@example.org, including your name, address and a daytime telephone number, and we will request it.