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.
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Ingredients
1
onion
1 sachet
dukkah
(Contains Sesame; )
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
½
lemon
1 bag
mint
1
Fresh Chilli
3
Kumara
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
1
olive oil
1 tsp
honey
Nutrition Values
Utensils
Instructions
Preheat the oven to 220oC/200oC fan-forced. Peel the kumara and cut into wedges. Cut the red onion into wedges. Place the veggies on a lined oven tray. Drizzle generously with olive oil and season with salt and pepper. Sprinkle with the dukkah and toss to coat spreading out evenly. Add a dash of water to the tray and 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. Toast the flaked almonds until golden, 2-3 minutes. Transfer to a bowl and set aside.
When the veggies have 5 minutes remaining, slice the lemon into wedges. 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. Mix well and season to taste. TIP: Add more or less lemon juice to taste.
Spread the lemon yoghurt over a serving plate. Top with the dukkah roasted veggies. Drizzle with the honey. Garnish with the flaked almonds, mint and chilli to serve.