Thoroughly rinse produce and pat dry. Peel potatoes and cut into quarters. Cut green leafy end off leek. Slice white root end in half and thinly slice each half separately, resulting in half-moon strips. Halve lemon. Finely chop parsley. Drain and rinse garbanzo beans.

Bring a medium pot with potatoes and 4 cups of lightly salted water to a boil. Cook potatoes for 6-7 minutes, or until just starting to soften, then drain and let cool. While potatoes are cooking, heat a medium pan over medium-high heat. Add 1 Tbsp. olive oil and the leek. Cook for 3-4 minutes, or until leek is soft and beginning to caramelize. Let leek slices cool and set aside.

In a large mixing bowl, combine the garbanzo beans, ground coriander, shredded carrot, parsley (reserving a small pinch for garnish), and the lemon juice to taste. Mix the ingredients to incorporate and add salt and pepper to taste. Let sit for 10 minutes so flavors can marinate.

When the potatoes are cool, coarsely grate (a cheese grater works well for this) into a mixing bowl. Add the sautéed leek, 1 Tbsp. olive oil, shredded Swiss cheese, and salt and pepper to taste. Mix with hands or spatula. Divide the potato mixture into four portions and shape into patties with your hands.

Heat a medium pan over medium-high heat. Add 1 Tbsp. olive oil to the pan. When the pan is hot, add the Rösti and sauté for 5-6 minutes on each side, or until crispy and golden brown.

Place two Rösti on each plate. Place a serving of salad next to the Rösti. Garnish with remaining parsley and a crack of fresh black pepper.