Cajun Roasted Courgette Recipe

Preheat and prepare

Preheat the oven to 220°C (425°F). Line a baking tray with parchment or lightly oil it.

Season courgettes

Trim the ends of the courgettes and cut each in half lengthwise (or into 1cm-thick rounds if preferred). Toss with 3 tbs olive oil, 2 tsp Cajun seasoning, 1 tsp smoked paprika, 1 tsp sea salt and 1/2 tsp black pepper until evenly coated.

Roast

Arrange the courgettes in a single layer skin-side down where applicable. Roast for 15-18 minutes until tender with browned edges (for halves) or 12-15 minutes for rounds. If you prefer more char, finish under a hot grill for 2 minutes.

Finish

Remove from the oven and squeeze the juice of half the lemon over the courgettes. Keep warm while you make the rostis and salsa.

Prep potatoes

Grate the peeled potatoes coarsely. Place grated potato into a clean kitchen towel or muslin and squeeze firmly to remove excess moisture. Transfer to a large bowl.

Mix

Add the grated grated onion, 1 beaten egg, 2 tbs plain flour, 1 tsp salt and 1/2 tsp black pepper to the potatoes. Mix until combined — the mixture should hold together when pressed; the egg and flour act as binder.

Form and fry

Heat a large non-stick frying pan over medium-high heat. Add 1 tbs vegetable oil and 1/2 tbs butter. Scoop about 100 g (roughly a small handful) of potato mixture per rosti and flatten into 1cm-thick patties. Fry in batches without crowding, pressing gently, 4-5 minutes per side until deep golden and crisp. Add more oil between batches as needed.

Keep warm

Transfer cooked rostis to a baking tray in a low oven (100–120°C / 210–250°F) to keep warm and crisp while finishing remaining elements.

Prep vegetables

If using fresh corn, blanch kernels for 2 minutes in boiling water then drain and cool. Dice the red bell pepper and finely chop the red onion and jalapeño (if using). Chop the coriander.

Combine

In a bowl combine 300 g sweetcorn, diced red pepper, 1/2 small red onion, 3 tbsp chopped coriander and the finely chopped jalapeño. Add the juice of 1 lime, 1 tsp extra virgin olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Toss to combine and adjust seasoning to taste. Refrigerate briefly if you prefer a cold salsa.

Prepare avocado

Halve and stone the avocados, scoop the flesh into a food processor or blender. Add 150 g softened cream cheese, 1 tbsp lime juice, 1/2 tsp minced garlic, 1/2 tsp salt and 1/4 tsp black pepper.

Whip

Blend until smooth and fluffy, adding about 1 tsp cold water if needed to loosen to a piping or spreadable consistency. Taste and adjust salt/lime as needed. Transfer to a piping bag or small bowl.

Place 1 potato rosti on each plate as a base (estimate 4 rostis for 4 servings). Spoon or pipe a generous dollop of whipped avocado & cream cheese on top of each rosti.

Arrange 1 roasted courgette (half-length) or the equivalent amount of roasted courgette rounds on top or alongside each rosti. Spoon 2–3 tbs of sweetcorn salsa over or beside the courgette.

Finish with a drizzle of extra virgin olive oil, scatter 2 tbsp microgreens or chopped coriander per plate, and serve with lemon or lime wedges. Serve immediately so the rostis stay crisp.