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Dukkah-Roasted Potatoes & Beetroot

Dukkah-Roasted Potatoes & Beetroot

Dukkah-Roasted Potatoes & Beetroot

with Lemon Yoghurt & Dill | Serves 2

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You can never, ever go wrong with crispy roasted potatoes. But we've added sweetness with beetroot as well as aromatic dill and creamy yoghurt to make a side dish that's a little bit fancy and absolutely irresistible.

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 Time

DifficultyEasy

Ingredients

/ Serving 2 people

3

potato

2

beetroot

½ sachet

dukkah

(Contains: Sesame; )

1

lemon

1 bunch

dill

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

Nutrition Values

/ per serving

Energy (kJ)1489 kJ

Fat13.2 g

of which saturates2.7 g

Carbohydrate46.7 g

of which sugars5.4 g

Protein12.4 g

Sodium391 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 Paper

•Baking Tray

Cooking Steps

Roast the potato & beetroot

1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Cut the beetroot (unpeeled) into 1cm cubes. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat and sprinkle over the dukkah (see ingredients). Roast until tender, 25-30 minutes. TIP: Cut the veggies to size so they cook in time. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

Get prepped

2

While the veggies are roasting, slice the lemon in half. Roughly chop the dill.

Make the lemon yoghurt

3

In a small bowl, combine the Greek-style yoghurt, a drizzle of olive oil and a generous squeeze of lemon juice. Season with salt and pepper. TIP: Add more or less lemon juice to taste.

Serve up

4

Transfer the dukkah-roasted potatoes and beetroot to a serving dish. Drizzle with the lemon yoghurt and sprinkle with the dill.

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