Dukkah Roasted Kumara Wedges

Name: Dukkah Roasted Kumara Wedges with Lemon Yoghurt & Mint | Serves 2
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: 1 olive oil; 1 onion; 1 sachet dukkah; 1 packet flaked almonds; ½ lemon; 1 bag mint; 1 Fresh Chilli; 1 tsp honey; 3 Kumara; 1 packet Greek-Style Yoghurt

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:

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

onion

1 sachet

dukkah

(Contains: Sesame; )

1 packet

flaked almonds

(Contains: Almond; )

lemon

1 bag

mint

Fresh Chilli

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 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.