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Dukkah-Roasted Potatoes & Beetroot

Dukkah-Roasted Potatoes & Beetroot

with Lemon Yoghurt & Parsley

Get up to $175 off

Tags:

Naturally Gluten-Free

Allergens:

Sesame

•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

Total35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Parsley

3 packet

Potato

1

Lemon

1 sachet

Dukkah

(Contains: Sesame; )

2

Beetroot

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Nutrition Values

Calories325 kcal

Energy (kJ)1360 kJ

Fat7.1 g

of which saturates1.6 g

Carbohydrate46.4 g

of which sugars25.1 g

Dietary Fibre12.6 g

Protein12.2 g

Sodium488 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.

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Cut beetroot into small chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat and sprinkle with dukkah. Spread out evenly and roast until tender, 25-30 minutes.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

2

• While veggies are roasting, roughly chop parsley. Slice lemon in half.

3

• In a small bowl, combine 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.

4

• Transfer dukkah-roasted potatoes and beetroot to a serving dish. Drizzle with lemon yoghurt and sprinkle with parsley to serve. Enjoy!

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