Dukkah Paneer and Cauliflower with Roast Potatoes and Sunshoots

Dukkah Paneer and Cauliflower with Roast Potatoes and Sunshoots

Ready in 40 minutes Serves 4
This dish most recently appeared in My Veggie for Four on Sunday, January 13, 2019.

Ingredients

Potatoes

  • 600g potatoes
  • ½ bunch parsley, chopped
  • 1 clove minced garlic

Paneer and Cauliflower

  • 1 pack paneer
  • ½ cauliflower *
  • 1 pack dukkah

Salsa

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

To Serve

  • ½ pack 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 drizzle of oil and season with salt.
  3. Cook cauliflower and paneer When potatoes have 15 minutes cook time remaining, line another oven tray. Divide potatoes, cauliflower and paneer between trays and return to oven and continue cooking for final 15 minutes. Swap trays half way through cooking.
  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 drizzle of olive oil. Season to taste.
  5. Serve hummus topped with potatoes, paneer and cauliflower. Sprinkle with salsa and sunshoots.

Nutritional Information

Energy 2744 kj
656 kcal
Protein 32.1g
Carbohydrate 32.8g
Fat 47.2g