Dukkah Beetroot and Kumara Skewers

clock 15 minutes + 25 minutes bowl Serves 8

Ingredients

  • 400g kumara, peeled and cut into 2.5cm cubes
  • 450g can baby beetroot, drained
  • 8 bamboo skewers
  • 2 Tbsp olive oil
  • 2 Tbsp white wine vinegar
  • 1 Tbsp finely chopped fresh mint
  • Salt and pepper
  • Dukkah:
  • 1 Tbsp sesame seeds
  • 1/8 tsp ground cumin
  • 1/8 tsp ground coriander
  • 1 Tbsp finely chopped roasted almonds
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Method

  • 1. To make the dukkah, toast the sesame seeds, cumin and coriander in a small frying pan until fragrant. Place into a small bowl with the chopped almonds and mix to combine.

  • 2. Microwave kumara for 3 – 4 minutes or until tender.

  • 3. Cut any large beetroot so they’re roughly the same size as the kumara.

  • 4. Thread kumara and beetroot onto eight bamboo skewers, alternating between each.

  • 5. Cook skewers on a heated oiled BBQ over a medium heat for about 10 minutes or until tender.

  • 6. Meanwhile, combine oil, vinegar and mint in a small jug. Season to taste.

  • 7. Serve skewers drizzled with mint dressing and sprinkle with dukkah.

  • Tip:

  • Soak skewers in cold water for 15 minutes before use to prevent them from burning during cooking.

  • PER SERVE

  • • Energy 425Kj • Protein 1g • Total Fat 4g • Saturated Fat 1g • Carbohydrates 13g • Sugars 10g • Sodium 132mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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