This side dish will be sure to steal the main show tonight! Layer with a base of lemon yoghurt, add dukkah roasted sweet potato and onion and top with fresh mint and flaked almonds for one show-stopping combo.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
3
sweet potato
1
red onion
1 sachet
dukkah
(Contains Sesame, Almond; May be present: Gluten, Milk, Peanut, Soy, Wheat, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
½
lemon
1 bunch
mint
1
long red chilli
1 packet
Greek-style yoghurt
(Contains Milk;)
olive oil
1 tsp
honey
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato and the red onion into wedges. Place the veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Sprinkle with the dukkah and toss to coat. Roast until tender, 25-30 minutes. TIP: Don’t worry if your onion gets a little charred during cooking. It adds to the flavour!
While the veggies are roasting, heat a small frying pan over a medium-high heat. Add the flaked almonds and toast until golden, 2-3 minutes. Remove from the heat.
When the veggies have 5 minutes remaining, slice the lemon in half. Pick and thinly slice the mint leaves. Thinly slice the long red chilli (if using). 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. TIP: Make the lemon yoghurt on the serving plate to saving on washing up!
Spread the lemon yoghurt over a serving plate. Top with the dukkah roasted sweet potato and onion. Drizzle with the honey. Garnish with the flaked almonds, mint and chilli (if using) to serve.