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Smokey Kumara Wedges
Smokey Kumara Wedges

Smokey Kumara Wedges

with Lemon & Coriander Aioli | Serves 2

We're predicting a dip frenzy when these wedges hit the table. Coated in our mild All-American spice blend and with a sensational lime and coriander aioli for dipping, they're almost too good to share!

Allergens:
Eggs
Soy

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

3

Kumara

1 sachet

All-American Spice Blend

½

lemon

1 bunch

coriander

1 packet

garlic aioli

(Contains: Eggs, Soy; )

Not included in your delivery

olive oil

Nutrition Values

/ per serving
Energy (kJ)2301 kJ
Fat32.8 g
of which saturates3.3 g
Carbohydrate56.3 g
of which sugars35.3 g
Protein4.5 g
Sodium1031 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

get prepped
1

Preheat the oven to 240ºC/220ºC fan-forced. Peel the kumara and cut into thin wedges. TIP: Leave the kumara unpeeled if you prefer!

roast the kumara
2

Place the kumara on an oven tray lined with baking paper. Sprinkle with the All-American spice blend, drizzle generously with olive oil and season with salt and pepper. Toss to coat. Add a splash of water to the tray, then roast the kumara until tender and golden, 20-25 minutes.

make the lime aioli
3

While the kumara is roasting, zest the lemon to get a pinch, then slice into wedges. Roughly chop the coriander. In a small bowl, combine the garlic aioli, coriander, lemon zest and a squeeze of lemon juice. Season with salt and pepper.

serve
4

Transfer the kumara wedges to a serving plate. Serve with the lemon and coriander aioli and any remaining lemon wedges.