Vegetable Rosti

Lucy served this delicious rosti for our supper. It is colourful, tasty and easily digested when we are both a little under the weather. Thank you Lucy.
Ingredients
6 potatoes
3 carrots
200 g pumpkin
1 onion
2 courgettes
100 g frozen peas
large bunch of watercress
salt and pepper
1 tsp powdered mustard
1/2 lemon
olive oil
Method
Preheat the oven to 180 C, 350 F, Gas Mark 5. Peel the potatoes, onion, pumpkin and carrots then coarsely grate them and the courgette in a food processor. Add a large pinch of salt and toss to mix them all together.
Mix the mustard, juice of the lemon, 4 Tblsp of olive oil and salt and pepper in a bowl.
In a bowl place 4 Tblsp of olive oil and a pinch of salt. Take a handful of the vegetable mixture and squeeze out the excess fluid and place in the bowl. Continue until all the mixture is in the bowl.Toss until well mixed.
Oil a large baking tray and spread the vegetable mixture over it.
Roast for 35 minutes until golden and crisp round the edges.
Blanch the peas in salty boiling water for a minute. Drain and add to the bowl of dressing. Place the watercress on top. Toss to dress it and pile on top of the rosti.
Serves 4 people.
Can be served as a light meal or as a vegetable accompaniment to a main meal.