Brunch rosti

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1. 1
   Wrap the grated potato in a clean tea towel and squeeze over the sink to remove as much liquid as you can. Tip into a bowl and mix with 1 tbsp olive oil, the thyme leaves and some salt and pepper. Shape into two patties. Heat 2 tbsp of the oil in a non-stick frying pan over a low-medium heat and fry the patties for 8-10 mins on each side until golden, crisp and cooked through.
2. 2
   Meanwhile, heat the grill. Whisk the remaining oil with the garlic and some seasoning and brush over the mushrooms and tomato halves. Grill for 8 mins until lightly golden and tender.
3. 3
   Remove the cooked rosti from the pan and keep warm. Add the spinach to the pan with a grating of nutmeg. Cook for 2-3 mins until wilted, then season.
4. 4
   Put the rosti onto two plates. Top each with a little of the spinach, then the vegan baconnaise, mushroom and tomato, finishing with the remaining spinach.