Dukkah Paneer and Cauliflower with Roast Potatoes and Sunshoots

Dukkah Paneer and Cauliflower with Roast Potatoes and Sunshoots

Ready in 40 minutes Serves 2
This dish most recently appeared in My Veggie Bag on Sunday, January 13, 2019.

Ingredients

Potatoes

  • 400g potatoes
  • ½ bunch parsley, chopped
  • 1 clove minced garlic

Paneer and cauliflower

  • 1 pack paneer
  • ¼ cauliflower *
  • 1 pack dukkah

Salsa

  • 2 tomatoes
  • 1 spring onion
  • Zest and juice of ½ lemon
  • ½ bunch parsley, chopped

To Serve

  • 2 Tbsp hummus
  • 1 pack sunshoots

Steps

  1. Prep and cook potatoes Preheat oven to 220°C. Dice potatoes 2cm and toss in a bowl with first measure of parsley, garlic and a drizzle of oil. Season and place on a lined oven tray. Roast for 25-30 minutes, until golden and cooked through.
  2. Prep cauliflower and paneer Dice paneer 2cm and cut cauliflower into very small florets until you have 1½ cups worth. Toss with dukkah, a small drizzle of oil and season with salt.
  3. Cook cauliflower and paneer When potatoes have 15 minutes cook time remaining, add cauliflower and paneer to tray and return to oven and continue cooking for the final 15 minutes.
  4. Prepare salsa Dice tomatoes 1cm and thinly slice spring onion. Toss in a bowl with lemon zest and juice, second measure of parsley and a small drizzle of olive oil and vinegar. Season to taste.
  5. Serve hummus topped with potatoes, paneer and cauliflower. Sprinkle with salsa and sunshoots.

Nutritional Information

Energy 2929 kj
700 kcal
Protein 33.7g
Carbohydrate 41.3g
Fat 47.4g