Courgetterösti with creamy salsa and lemon yoghurt

Grate the yellow skin thinly from the lemon and squeeze out the fruit. Halve the tomatoes. Mix in a bowl the tomatoes with the spring onion, coriander, 1 tbsp olive oil and to taste lemon juice, pepper and salt mixed together.

In a different bowl, mix the yogurt with 1 tbsp grated lemon zest and, to taste, lemon juice, cumin, salt and pepper. Allow the flavors of both sauces to set in for about 30 minutes.

Beat in a large bowl with the whisk the egg with the flour and pepper and salt mixed together. Grate the courgettes roughly above the bowl. Scoop everything together.

Heat the remaining oil in a non-stick skillet with non-stick coating. Pour the batter into the pan and fry the rösti over a medium heat for 8 minutes until the top of the edges begins to dry. Let the rösti slide on a suitable lid and turn it with the lid. Bake the other side in 2 min. Light brown.

Let the rösti slide on a large plate. Serve the rösti with the salsa and spiced yoghurt. Delicious with ciabatta with olives.