500 g parsnips, peeled and coarsely grated
80 g apples, sourish, cored and grated
5 tbsp spelt flour, type 1050
100 g Peccorino (hard sheep’s cheese)
2 tbsp olive oil
400 g baby spinach or lamb’s lettuce, washed and dried
vinegar, oil, salt , pepper fort he dressing
Mix the grated parsnip, flour, apples, grated cheese and seasoning and fry like fritters in oil until crispy.
Serve the roesti with salad and drizzle with dressing.