For the rosti
200g/7oz shelled fresh peas
350g/12oz courgettes, grated
150g/5½oz ground rice
3 tbsp shredded basil leaves, plus extra to serve
70g/2½oz parmesan, grated
50g/1¾oz pine nuts, lightly toasted
2 free-range eggs, lightly beaten
sea salt and freshly ground black pepper
2 tbsp olive oil
For the tangy tomato dressing
6 tbsp olive oil
1 ripe plum tomato, seeds removed and finely diced
4 sun-dried tomatoes in oil, drained and finely chopped
1 small shallot, finely chopped
1 tbsp red wine vinegar