BARBECUED ROSTI WITH MINT VINAIGRETTE BELL PEPPERS 500g sebago potatoes 500g carrots 2 eggs, lightly beaten 1/3 cup plain flour 3 teaspoons cumin seeds MINT VINAIGRETTE BELL PEPPERS 4 medium red bell peppers 2 tablespoons extra virgin olive oil 2 tablespoons red wine vinegar 1 clove garlic, crushed 2 tablespoons shredded fresh mint leaves

Peel potatoes and carrots, grate coarsely. Combine with eggs, flour, and cumin seeds. Cook 1/4-cup measures of mixture in batches on a heated oiled barbecue plate for 2 minutes on each side or until rostis are golden brown and cooked through. Serve rostis with mint vinaigrette bell peppers.

MINT VINAIGRETTE BELL PEPPERS: Quarter bell peppers, remove seeds. Grill bell peppers, skin side up, until skin has blackened. Peel away skin, combine bell peppers with oil, vinegar, garlic and mint.

Serves 4 (makes 12).

Per serving: 13.2g fat, 301 calories.

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