A feast for the eyes and the tastebuds, this colourful confetti of roasted vegetables is sure to put you in a good mood. Such a delicious concoction needs an equally bold buddy, and what better than the fragrant dukkah spice blend to really liven up the party?
dukkah(ContainsSesameMay be presentGluten)
chargrilled capsicum relish
plain flour (or gluten-free plain flour)(ContainsGluten)
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Cut the zucchini and red capsicum into 2cm chunks. Cut the red onion into 1cm wedges. TIP: Cut the veggies to the correct size so they cook in the allocated time. Finely chop the garlic (or use a garlic press).
Place the sweet potato, zucchini, capsicum, onion and garlic on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat, then arrange in a single layer. Roast until tender, 25-30 minutes.
While the veggies are roasting, combine the plain flour and dukkah (see ingredients list) on a plate. Rub a drizzle of olive oil over the chicken breast, then turn to coat in the dukkah-flour mix. In a large frying pan, heat a generous drizzle of olive oil over a high heat. Add the dukkah chicken and cook until golden, 1 minute each side. Transfer to a second oven tray lined with baking paper.
When the veggies have 15 minutes cook time remaining, bake the chicken until cooked through, 8-12 minutes (depending on thickness). Transfer to a plate and set aside to rest for 5 minutes. TIP: The chicken is cooked when it is no longer pink inside.
Finely chop the parsley leaves. Slice the lemon (see ingredients list) into wedges. In a medium bowl, combine the roasted veggies, parsley and 1/2 the fetta.
Divide the dukkah chicken and the roast vegetable medley between plates. Serve with the chargrilled capsicum relish and top with the remaining fetta. Serve with the lemon wedges.