Lecsó a la Primavera on rösti
A classic Hungarian dish with a mix of colourful affordable ingredients.
Ingredients:
• 8 Aviko Hashbrown Röstiko Rounds
• 1 onion
• 1 green pepper
• 1 yellow bell pepper
• 1 red bell pepper
• 1 tomato
• 2 tbsp olive oil
• 75 ml white wine vinegar
• 2 tbsp sugar
• 1 shallot
• 100 g fresh peas
• 2 eggs
• 2 tbsp mayonnaise
• 1 tsp ras el hanout
• 1 tbsp finely chopped coriander, chives and/or parsley
Method
Preparation: 30 minutes
- Chop the onion. Cut the peppers into strips and the tomato into cubes.
- Prepare the rösti rounds according to the instructions on the packaging. In a frying pan, heat the olive oil. Sauté the onion. Fry the bell peppers for 10-15 minutes until soft.
- Heat the wine vinegar with the sugar. Cut the shallot into strips and place with the peas in a bowl. Pour over the marinade and let stand for 10 minutes.
- Hard boil the eggs for 7 minutes. For the sauce, mix the mayonnaise with the ras el hanout and finely chopped herbs. Add salt and pepper to taste.
- Cut the eggs in half and pop out the yolk. Fill the eggs with the Mediterranean mayonnaise.
- Spoon the vegetables onto 4 plates. Divide the rösti rounds on top. Sprinkle with the pickled shallot and peas. Place a stuffed egg on top.
No-waste tip: Also mash the yolks into the mayonnaise.
Tip: Season the mayonnaise with finely chopped red pepper.