Dukkah Roasted Kumara Wedges

Name: Dukkah Roasted Kumara Wedges with Lemon Yoghurt | Serves 2
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: 1 olive oil; 1 Brown Onion; 1 sachet dukkah; 1 packet flaked almonds; ½ lemon; 1 bag herbs; 1 fresh chilli (optional); 1 tsp honey; 3 Kumara; 1 packet Greek-Style Yoghurt

with Lemon Yoghurt | 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 flaked almonds for one show-stopping combo.

Tags:

Spicy

Allergens:

Sesame

•Almond

•Milk

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 2 people

Brown Onion

1 sachet

dukkah

(Contains: Sesame; )

1 packet

flaked almonds

(Contains: Almond; )

lemon

1 bag

herbs

fresh chilli (optional)

Kumara

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

1 tsp

honey

Nutrition Values

Energy (kJ)1909 kJ

Fat15.7 g

of which saturates3 g

Carbohydrate69 g

of which sugars28.5 g

Protein11.4 g

Sodium483 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Small Pan

Cooking Steps

Preheat oven to 220ºC/200ºC fan-forced. Peel kumara and cut into wedges. Cut onion into wedges. Place veggies on a lined oven tray. Drizzle generously with olive oil and season with salt and pepper. Sprinkle with dukkah, toss to coat and spread out evenly. Add a splash of water to tray, then roast until tender, 20-25 minutes.

TIP: Leave kumara unpeeled if you prefer!

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

When the veggies have 5 minutes remaining, slice lemon into wedges. Pick and roughly chop herbs. Thinly slice fresh chilli (if using). In a small bowl combine 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 lemon yoghurt over a serving plate. Top with dukkah roasted veggies. Drizzle with honey. Garnish with toasted almonds, herbs and chilli to serve.