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Dukkah Roasted Kumara Wedges

Dukkah Roasted Kumara Wedges

with Lemon Yoghurt & Mint | Serves 2

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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.

Allergens:SesameTree NutsMilk

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

1

red onion

1 sachet

dukkah

(ContainsSesame)

1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

½

lemon

1 bag

mint

1

long green chilli

3

kumara

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

1

olive oil

1 tsp

honey

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1864 kJ
Fat15.9 g
of which saturates3.1 g
Carbohydrate63.9 g
of which sugars37.6 g
Protein10.6 g
Sodium419 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Small Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220ºC/200ºC fan-forced. Peel the kumara and cut into thin 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. Spread out evenly and roast until tender, 20-25 minutes.

TIP: Leave kumara unpeeled if you prefer!

2

While the veggies are roasting, heat a small frying pan over a medium-high heat. Toast the flaked almonds until golden, 2-3 minutes. Remove from the heat and set aside.

3

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.

4

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.