Mallard strips with beetroot rosti and poached egg

3 beetroots

50g coconut flour

4 eggs

3 tsp chilli powder

250g mallard strips

Pink Himalayan salt

ground black pepper

Extra virgin olive oil

Preheat the oven to 220°C. In a mixing bowl, stir together the peeled, grated beetroot, coconut flour, 2 eggs, 2 tsp of chilli powder, and salt. Shape the mixture into rosti and place them on a shallow tray lined with baking paper. Drizzle with a little olive oil and bake in the middle of the oven for 12–15 minutes.

Meanwhile, poach the remaining 2 eggs. Place them in poaching cups, add to cold water, bring to the boil, then reduce the heat and poach for four minutes.

Heat a frying pan and add a drizzle of olive oil. Add the mallard strips with salt, ground black pepper, and 1 tsp of chilli powder. Stir-fry for 3–5 minutes.

Serve the beetroot rosti with the mallard strips and poached eggs.