Dukkah Roasted Kumara Wedges
with Lemon Yoghurt & Mint | Serves 2
This side dish will be sure to steal the main show tonight! Layer with a base of lemon yoghurt, add dukkah roasted kumara and onion and top with fresh mint and flaked almonds for one show-stopping combo.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
onion
1 sachet
dukkah
(Contains Sesame; )
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1
lemon
1 bag
mint
1
Fresh Chilli
3
Kumara
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
honey
Nutrition Values
Utensils
Instructions
Preheat the oven to 220ºC/200ºC fan-forced. Peel the kumara and cut into thin wedges. Cut the red onion into thin wedges. Place the veggies on a lined oven tray. Drizzle generously with olive oil and season with salt and pepper. Sprinkle over the dukkah and toss to coat. Roast until tender, 20-25 minutes.
TIP: Leave kumara unpeeled if you prefer!
While the veggies are roasting, heat a small frying pan over a medium-high heat. Add the flaked almonds and toast tossing until golden, 2-3 minutes. Remove from the heat.
When the veggies have 5 minutes remaining, slice the lemon in half. Pick and roughly chop the mint leaves. Thinly slice the long green chilli (if using). In a small bowl, combine the Greek-style yoghurt, a drizzle of olive oil and a generous squeeze of lemon juice. Season to taste.
TIP: Add more or less lemon juice to taste.
TIP: Make the lemon yoghurt on the serving plate to save on washing up!
Spread the lemon yoghurt over a serving plate. Top with the dukkah roasted kumara and onion. Drizzle with the honey. Garnish with the flaked almonds, mint and chilli.