Warm Romesco Salad with Dukkah Eggs & Beetroot Hummus

Warm Romesco Salad with Dukkah Eggs & Beetroot Hummus

Ready in 40 minutes • Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, June 14, 2020.
Order Now
Order Now

Ingredients

Veggies

  • 1 parsnip, cut into batons
  • 1 beetroot, cut into wedges
  • 200g kumara, cut into 1cm rounds
  • 1 pack Romesco spices
  • 1 drizzle of oil
  • 1/2 chopped walnuts

Eggs

  • 2 eggs
  • 1 drizzle of olive oil
  • 1 pack dukkah

Dressing

  • 1 pack romesco sauce
  • 1 Tbsp mayonnaise

To Serve

  • 30g feta cheese, crumbled
  • 1/2 bunch mint, leaves picked
  • 1 pack beetroot hummus
  • 1/2 pack rocket

Steps

  1. Before you start. Preheat oven to 220°C (or 200°C fan bake).
  2. Prep veggies. Prep parsnip, beetroot and kumara.
  3. Cook veggies. Toss parsnip, beetroot and kumara together on a lined oven tray with romesco spices and oil. Season with salt and roast for 20-25 minutes, until golden and tender. Remove tray from oven, sprinkle over walnuts and roast for a further 2-3 minutes, until walnuts are golden.
  4. Meanwhile, cook eggs. Place eggs in a small pot and cover with tap water. Bring to the boil on high heat. Once boiling, reduce heat to low and simmer for 4-5 minutes (for medium-soft boiled) or until cooked to your liking. Drain and cool under cold tap water. Once cooled, peel off the shell.
  5. Finish eggs. Sprinkle dukkah on a plate. Rub the outside of each peeled egg in olive oil, season with salt and then roll in dukkah to coat. Cut each egg in half.
  6. Prep dressing. Combine dressing ingredients together in a small bowl with a pinch of salt.
  7. To finish. Prep feta and mint.
  8. Serve. Hummus topped with rocket, veggies, eggs and a drizzle of dressing. Sprinkle over feta, mint and any remaining dukkah.

Nutritional Information

Energy 2994 kj
716 kcal
Protein 21.4g
Carbohydrate 31.1g
Fat 53.7g