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Dukkah-Roasted Potatoes & Beetroot

Dukkah-Roasted Potatoes & Beetroot

Dukkah-Roasted Potatoes & Beetroot

with Lemon Yoghurt & Parsley | Serves 2

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With gorgeous chunks of roasted potato and beetroot, this is one show-stopping side dish that'll be hard to ignore. Add flavourful dukkah, creamy yoghurt and zesty lemon in the mix, and it's satisfaction guaranteed!

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

1 sachet

dukkah

(Contains: Sesame; )

½

lemon

1 bag

parsley

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

1

olive oil

Nutrition Values

/ per serving

Energy (kJ)1887 kJ

Fat13.3 g

of which saturates2.7 g

Carbohydrate63.4 g

of which sugars22.1 g

Protein16.2 g

Sodium500 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

Cooking Steps

1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks. Cut the beetroot into small chunks. Place the veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat and sprinkle with the dukkah. 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 the veggies are roasting, roughly chop the parsley. Slice the lemon in half.

3

In a small bowl, combine the 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 the dukkah-roasted potatoes and beetroot to a serving dish. Drizzle with the lemon yoghurt and sprinkle with the parsley.

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