Dukkah Roasted Sweet Potato Wedges
with Lemon Yoghurt & Parsley
- Milk
- Almond
- Sesame
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
- Gluten
Ingredients
3
Sweet Potato
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Brown Onion
1 packet
Parsley
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1
Long Chilli
1
Lemon
1 sachet
Dukkah
(Contains: Almond, Sesame; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat, Gluten.)
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into wedges. Cut brown onion into thick wedges.
• Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with dukkah and season with salt and pepper. Toss to coat. • Roast until tender, 25-30 minutes.
• When the veggies have 5 minutes remaining, slice lemon in half. Roughly chop parsley. Thinly slice long chilli (if using). • In a small bowl, combine 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 lemon yoghurt over a serving plate. Top with dukkah roasted sweet potato and onion. • Drizzle with the honey. Garnish with flaked almonds, parsley and chilli to serve. Enjoy!
