Grate potatoes onto a cutting board, then squeeze them over the sink with your hands to remove as much moisture as possible.

Place grated potatoes into a large mixing bowl, add blanched BIO-BUD lentils, green olives, olive oil, Himalayan salt, caraway seeds, and pepper to taste.

Mix ingredients thoroughly and then place on a grill (preferably an electric grill where the rosti will be cooked from both sides at the same time) until lightly toasted and cooked right through.

Serve with chicken or any protein of your choice.