Cumin potatoes with dill sour cream
300g kumara, peeled, cut in 1.5cm slices
300g potatoes, peeled, cut in 1.5cm slices
olive oil spray
1 teaspoon cumin seeds
Dill sour cream
1/2 cup fresh dill, chopped
1/3 cup reduced-fat sour cream
1 tablespoon Dijon mustard
1/2 clove garlic, crushed
2 tablespoons trim milk
Total fat 5g
Saturated fat 2g
Dietary fibre 3g
1 Steam kumara and potatoes until just softened. Spray with oil and sprinkle with cumin.
2 Heat barbecue and cook vegetables on a flat plate or grill (or both). Cook both sides until golden.
3 To make dill sour cream, combine half the dill with all other ingredients.
4 Arrange cooked potato and kumara pieces on a platter. Serve with dill sour cream (or yoghurt), sprinkled with remaining dill.
Serve as part of this three-course meal for four, cooked entirely on the barbecue!
Entrée: Prawn and scallop skewers
Main: Beef with artichoke and pea salsa
Vege side dishes: Barbecued asparagus and eggplant, Cumin potatoes with dill sour cream
Dessert: Warm fruit parcels with lemon sorbet
- For a lighter option on top of your potatoes, replace sour cream with reduced-fat, Greek-style natural yoghurt.
- Make it gluten free: Check mustard and sour cream (or Greek-style yoghurt) are gluten free.
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Hanu de Jong
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