Method

• 1.
  Preheat oven to 180°C. Toss potato, carrot and a good pinch of sea salt in a bowl and scrunch it all together. Leave for 5 minutes.
• 2.
  Meanwhile, to make a dressing, mix the mustard, a good squeeze of lemon juice and a couple of lugs of extra virgin olive oil with a little pinch of salt and black pepper in a medium bowl and set it aside.
• 3.
  Drizzle a really good lug of olive oil into a large bowl and add a good pinch of pepper. Handful by handful, squeeze the potato and carrot mixture to get rid of the excess salty liquid, then sprinkle into the bowl.
• 4.
  Toss in the oil and pepper until well mixed, then evenly scatter it into a large oiled baking tray (roughly 30cm x 40cm). Roast for around 35 minutes until golden on top and super-crisp around the edges.
• 5.
  Meanwhile, blanch the peas for a minute in a large pan of boiling salted water, then scoop out, add to the bowl of dressing and pile the spinach on top.
• 6.
  Just before your rosti is ready, with the water gently simmering, crack in the eggs, poach to your liking, then carefully remove with a slotted spoon.
• 7.
  Serve the rosti with the eggs on top.
• 8.
  Quickly toss the salad together to dress it and scatter in piles on the rosti, then crumble the feta over and serve. I like to whack it in the middle of the table and let everyone dig in.