Simple, delicious and full of natural goodness, this dish combines moreish roast veg with a creamy dill dressing you’ll love.
A recipe inspired by Mia's Domain, it’s so quick and easy that it’s perfect for nights when you don’t have much time to cook - just serve it alongside your favourite protein and you’re good to go.
The best part? Leftovers will make a delicious lunch the next day!
Overview:
Prep time: 5 minutes
Cook time: 20 minutes
Serves: 2 people
Ingredients:
1 aubergine, cut into discs
1 sweet potato, peeled & chopped
Extra virgin olive oil
Salt & pepper, to taste
250g Greek yogurt
Handful fresh dill, chopped
1/2 tsp curry powder
1 avocado, peeled & chopped
1/2 red onion, thinly sliced
Instructions:
Preheat the oven to 200℃ and line a tray with baking paper.
Put the aubergine and sweet potato in a large bowl with oil and seasoning. Toss until coated.
Put the veg in a single layer on the tray. Bake for around 20 minutes until cooked, turning halfway through.
In the meantime, put the Greek yogurt, dill and curry powder in a blender with some seasoning. Blend until smooth and keep in the fridge until you’re ready to serve.
Once the veggies are cooked, serve on a plate, sprinkle with onion slices and avocado chunks, then drizzle with your dressing. Serve.
Storage tips
Once the veggies are cool, put in an airtight container and keep in the fridge for up to 3 days.
Store the dressing in a separate container and keep in the fridge for up to 3 days.
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