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Curly Jo's roasted rustic roots with creamy garlic yoghurt drizzle & avocado sauce
Curly Jo's roasted rustic roots with creamy garlic yoghurt drizzle & avocado sauce
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
"Delectable roasted root vegetable salad main."
Ingredients:
  • 1 small (about 150g) orange sweet potato (kumara), peeled, cut into wedges
  • 150g butternut pumpkin, peeled, deseeded, cut into wedges
  • 1 coliban (washed) potato, peeled, cut into wedges
  • 1 parsnip, peeled, cut into batons
  • 1 turnip, ends trimmed, peeled, cut into wedges
  • 1 swede, peeled, cut into wedges
  • 1 carrot, peeled, cut into batons
  • 15 prosciutto slices, halved
  • Sea salt & freshly ground black pepper
  • 130g (1/2 cup) Greek Style Yoghurt
  • 20.00 ml finely chopped fresh mint
  • 52.50 gm fresh lemon juice
  • 9.20 gm olive oil, extra
  • 1 ripe avocado, halved, stone removed, peeled
  • 1/2 small red onion, finely chopped
  • 1 x 150g pkt baby spinach leaves
  • 1 x 80g pkt baby rocket leaves
Instructions:
  • Preheat oven to 200°C. Wrap sweet potato, pumpkin, potato, parsnip, turnip, swede, and carrot with prosciutto, then place in a roasting pan in a single layer. Drizzle with oil and season with salt and pepper. Roast for 40 minutes until vegetables are tender and prosciutto is crispy. Let cool for 15 minutes before serving.
  • In a bowl, mix together yogurt, fresh mint, 2 teaspoons of lemon juice, additional olive oil, and half of the minced garlic. In a separate bowl, mash the avocado and then add diced onion, the rest of the lemon juice, and remaining garlic. Stir well to combine the ingredients.
  • Distribute spinach and arugula evenly among plates. Add vegetables on top along with a drizzle of yogurt, then serve with avocado sauce.

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