Dukkah-Roasted Potatoes & Beetroot
with Lemon Yoghurt & Dill | Serves 2
With gorgeous chunks of roasted potato and beetroot, this is one show-stopping side dish that'll be hard to ignore. Add flavourful dukkah, creamy yoghurt and zesty lemon in the mix, and it's satisfaction guaranteed!
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.
Ingredients
2
potato
2
beetroot
1 sachet
dukkah
(Contains Sesame, Almond; May be present: Gluten, Milk, Peanut, Soy, Wheat, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 bag
dill
½
lemon
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
Nutritional Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Cut beetroot into small chunks. • Place prepped veggies on a lined baking tray. Drizzle with olive oil, sprinkle with dukkah and season with salt and pepper. Toss to coat. • Roast until tender, 25-30 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• While the veggies are roasting, roughly chop dill. Slice lemon in half.
• 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!
• Transfer dukkah-roasted potatoes and beetroot to a serving dish. • Drizzle with lemon yoghurt and sprinkle with dill to serve. Enjoy!