Roughly grate the potatoes and carrots on a box grater/ cheese grater. Add to a bowl with some salt and pepper and set aside.
Pre-heat the oven to 180 degrees.
Add some boiling water to the peas but don’t add to the heat – you want them to be barely cooked so that they have a nice crunch.
Mix the mustard and a few glugs of olive oil in a metal baking tin.
Strain out the grated carrot and potatoes – wringing out as much water as possible before tossing it in the metal baking tin and lightly coating with the oil and mustard.
Place in the centre of the oven to cook for roughly 35 minutes or until crispy and golden.
Poach the eggs in boiling water and salt.
Strain the peas and sprinkle over the top of the rosti along with the cheese.
Add a couple of handfuls of spinach and squeeze over a little lemon.
Top with the poached eggs and serve.
Treat yourself or your loved ones to this delicious side dish by Lisette Henry from http://www.lisetteloves.com/
Preparation: 10 mins
Cooking: 35 mins
4 large carrots
Handful of spinach leaves
50g goats cheese or feta
1 tsp Dijon mustard
Salt and pepper
Squeeze of lemon