Dukkah Beetroot and Kumara Skewers

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 fresh mint, finely chopped
- Salt and pepper
- Dukkah:
- 1 Tbsp sesame seeds
- 1/8 tsp ground cumin
- 1/8 tsp ground coriander
- 1 Tbsp roasted almonds, finely chopped
Method
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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.
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2. Microwave kumara for 3 – 4 minutes or until tender.
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3. Cut any large beetroot so they’re roughly the same size as the kumara.
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4. Thread kumara and beetroot onto eight bamboo skewers, alternating between each.
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5. Cook skewers on a heated oiled BBQ over a medium heat for about 10 minutes or until tender.
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6. Meanwhile, combine oil, vinegar and mint in a small jug. Season to taste.
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7. Serve skewers drizzled with mint dressing and sprinkle with dukkah.
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Tip:
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Soak skewers in cold water for 15 minutes before use to prevent them from burning during cooking.
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PER SERVE
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• Energy 425Kj • Protein 1g • Total Fat 4g • Saturated Fat 1g • Carbohydrates 13g • Sugars 10g • Sodium 132mg
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Dietary and nutritional info supplied by NZ Nutrition Foundation