Dukkah Roasted Sweet Potato & Beetroot Salad

Name: Dukkah Roasted Sweet Potato & Beetroot Salad with Yoghurt Dressing & Fetta
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 unit beetroot; 2 unit sweet potato; 1 sachet dukkah; 1 bag snow peas; 1 packet roasted hazelnuts; 1 tub dill & parsley mayonnaise; ½ packet Greek-style yoghurt; 1 unit pear; 1 bag spinach & rocket mix; 1 block fetta cheese

with Yoghurt Dressing & Fetta

Get up to $200 off!

Say hello to a salad that ticks all the boxes, yet tastes totally different. With a creamy herb dressing plus sweet pear, nutty hazelnuts and rich fetta, this mix brings favourite flavours together in a bright and colourful bowl.

Tags:

Not Suitable for Coeliacs

Allergens:

Sesame

•Almond

•Tree Nuts

•Eggs

•Milk

The quantities provided above are averages only.

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.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 unit

beetroot

2 unit

sweet potato

1 sachet

dukkah

(Contains: Sesame, Almond; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut.)

1 bag

snow peas

1 packet

roasted hazelnuts

(Contains: Tree Nuts; May be present: Milk, Peanuts, Sesame, Soy.)

1 tub

dill & parsley mayonnaise

(Contains: Eggs;)

½ packet

Greek-style yoghurt

(Contains: Milk;)

1 unit

pear

1 bag

spinach & rocket mix

1 block

fetta cheese

(Contains: Milk;)

Not included in your delivery

olive oil

Nutritional Values

per serving

Energy (kJ)0 kJ

Calories2520 kcal

Fat36.7 g

of which saturates7.1 g

Carbohydrate48.6 g

of which sugars29 g

Dietary Fibre0 g

Protein17.2 g

Cholesterol0 mg

Sodium862 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

Cooking Steps

PDF

Preheat the oven to 220°C/200°C fan-forced. Cut the beetroot (unpeeled) and sweet potato (unpeeled) into 1cm cubes.

Place the beetroot and sweet potato on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat. Roast until tender, 20-25 minutes. Sprinkle with the dukkah and roast until golden, 5 minutes. Set aside to cool slightly. TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced with a fork.

While the veggies are roasting, trim and thinly slice the snow peas. Roughly chop the roasted hazelnuts.

In a large bowl, place the dill & parsley mayonnaise, Greek yoghurt (see ingredients list), a pinch of salt and pepper and mix well to combine. Slice the pear into thin batons.

When the roasted sweet potato and beetroot have cooled slightly, make the salad. Add the spinach & rocket mix, snow peas and pear to the bowl with the dressing and toss well to coat. TIP: Toss the salad just before serving to keep the leaves crisp.