Dukkah Roasted Sweet Potato Wedges
with Lemon Yoghurt & Mint | Serves 2
- Sesame
- Almond
- Milk
- Gluten
- May contain traces of allergens
- Milk
- Peanuts
- Soy
- Wheat
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Pine Nut
- Walnut
- Sesame
- Hazelnut
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.
Ingredients
3
sweet potato
1
red onion
1 sachet
dukkah
(Contains: Sesame, Almond; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut.)
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanuts, Soy, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Sesame, Hazelnut.)
½
lemon
1 bunch
mint
1
long red chilli
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
olive oil
1 tsp
honey
Utensils
Cooking Steps
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.
