Sweet potato rösti with roasted vegetables

We've recreated this traditional Swiss breakfast dish with grated sweet potatoes (kumara) and served with roasted vegetable.

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1.Preheat a flat-based sandwich press on high. Toss asparagus and capsicum in half the olive oil; season. Place in sandwich press, close; cook for 5 minutes or until lightly grilled. Cut asparagus in half lengthways.
2.Meanwhile, squeeze out excess moisture from kumara. Combine kumara, onion, flour, thyme and remaining olive oil in a medium bowl; season.
3.Spoon ⅓ cup measures of kumara mixture, in two batches, on base plate of sandwich press. Close press to flatten; cook for 7 minutes or until crisp and golden.
4.Serve rösti topped with asparagus, capsicum, avocado and crumbled fetta. Drizzle with reserved marinating oil and top with kale sprouts.

Rösti and vegetables can also be cooked in a non-stick frying pan.