Sticky Roasted Romanesco with Amarillo Chilli Yoghurt
with crumbled fetaCalories
:
472 kcalProtein
:
23.4g proteinTotal
:
35 minutesDifficulty
:
EasyVeggie
Calorie Smart
Allergens:
- Milk
- Sulphites
To balance the rich sweetness of the roasted Romanesco, this dish comes with a cool, velvety dollop of yoghurt swirled with dynamic and delicious Amarillo chilli paste.
Ingredients
Serving amount
1 sachet(s)
Mango Chutney
20 grams
Amarillo Chilli Paste
75 grams
Yoghurt
(Contains: Milk)
500 grams
Baby Potatoes
1 unit(s)
Shallot
1 sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
40 grams
Salad Leaves
2 sachet(s)
Central American Style Spice Mix
600 grams
Romanesco
1 pack(s)
Feta D.O.P
(Contains: Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)1974 kJ
Energy (kcal)472 kcal
Fat15 g
of which saturates10.2 g
Carbohydrate58.9 g
of which sugars30.4 g
Dietary Fiber15 g
Protein23.4 g
Salt3.7 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray.
- Drizzle with oil and season with half the Central American spice, salt and pepper.
- Rub the oil over the potatoes then lay them cut-side down on the baking tray.
- Roast on the top shelf of the oven until fork-tender, 25-35 mins.
2
- Meanwhile, cut the romanesco into florets (like small trees), halving any large ones.
- Halve, peel and thinly slice the shallot.
- Mix the shallot with the apple cider vinegar and ½ tsp sugar (per 2P) in a small bowl. Set aside for later.
3
- Pop the romanesco onto a lines baking tray.
- Drizzle with oil, season with salt and pepper and remaining Central American spice, then toss to coat.
- Spread the romanesco out in a single layer.
- Roast on the middle shelf until golden brown and tender, 15-20 mins. Turn halfway through.
4
- While everything roasts, put the yoghurt and amarillo chilli paste in a small bowl and mix together.
5
- Once everything is cooked, drizzle the mango chutney over the romanesco and gently turn to coat the romanesco in the chutney.
- Add a drizzle of oil to the shallot and vinegar and mix together.
- Add the salad leaves and toss to coat.
6
- Plate the potatoes, salad and romanesco separately.
- Drizzle the yoghurt over the romanesco and crumble over the feta.
- Bring everything to the table and serve sharing style.
