KUMARA WEDGES WITH CORIANDER YOGHURT SAUCE
Ingredients:
½ tsp honey
1kg kumara
4 tbsp olive oil
Juice of 1 lime
Salt pepper
For the sauce:
2 cloves garlic chopped
1 or 2 green chilies deseeded and chopped (the number of chillies is entirely a matter of personal taste)
20g almonds roughly chopped
1 biggish bunch coriander leaves but a few stalks don’t matter
5 tbsp olive oil
Juice of 1 lime
1 tbsp white balsamic vinegar
Salt and pepper to taste
200g Greek yoghurt
Set oven 200 C or 180 fanbake. Wash kumara and chop into thick wedges. Mix together honey, olive oil and lime juice. Pour over the kumara wedges and toss to coat. Place on a roasting dish in such a way that they are all touching the bottom of the roasting pan and not on top of each other otherwise they will steam rather than roast. Season with salt and pepper and roast for 30 ish minutes.
While the wedges are cooking put all the ingredients for the sauce into the blender except for the yoghurt. Blend to a coarse paste. Mix this paste into ½ of the yoghurt to make the sauce.
Put wedges into serving dish and spoon the combined yoghurt and coriander sauce over. Serve remaining yoghurt on the side.
½ tsp honey
1kg kumara
4 tbsp olive oil
Juice of 1 lime
Salt pepper
For the sauce:
2 cloves garlic chopped
1 or 2 green chilies deseeded and chopped (the number of chillies is entirely a matter of personal taste)
20g almonds roughly chopped
1 biggish bunch coriander leaves but a few stalks don’t matter
5 tbsp olive oil
Juice of 1 lime
1 tbsp white balsamic vinegar
Salt and pepper to taste
200g Greek yoghurt
Set oven 200 C or 180 fanbake. Wash kumara and chop into thick wedges. Mix together honey, olive oil and lime juice. Pour over the kumara wedges and toss to coat. Place on a roasting dish in such a way that they are all touching the bottom of the roasting pan and not on top of each other otherwise they will steam rather than roast. Season with salt and pepper and roast for 30 ish minutes.
While the wedges are cooking put all the ingredients for the sauce into the blender except for the yoghurt. Blend to a coarse paste. Mix this paste into ½ of the yoghurt to make the sauce.
Put wedges into serving dish and spoon the combined yoghurt and coriander sauce over. Serve remaining yoghurt on the side.