Dukkah Roasted Kumara Wedges
with Lemon Yoghurt & Herbs
- Almond
- Sesame
- Milk
Ingredients
1
Red Onion
3
Kumara
Fresh Chilli
1 packet
Mint
1 packet
Flaked Almonds
(Contains: Almond; )
1
Lemon
1 sachet
Dukkah
(Contains: Sesame; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Nutrition Values
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 the 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 kumara. Drizzle with honey. • Garnish with toasted almonds, herbs and chilli to serve. Enjoy!
