Ingredients
1 medium parsnip
1 medium swede
1 medium beetroot
1 medium sweet potato
1 medium potato
¼ cup (60ml) extra virgin olive oil
Zest of ½ orange
¼ cup (60ml) fresh orange juice
1 tablespoon chopped thyme or rosemary
½ teaspoon sea salt
Harissa Yoghourt Dip
(makes approx. ⅔ cup)
½ cup (125g) Jalna Greek Yoghourt
1½ teaspoons harissa paste
2 teaspoons honey or rice
malt syrup, or to taste
1 ½ tablespoons lemon juice
Pinch salt
Method
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Preheat oven to 200 C/180C fan forced. Line two baking trays with baking paper.
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Using a sharp knife or mandoline, slice all vegetables into thin, even rounds, about2mm thick. Mix the oil, orange zest, juice, thyme and salt in a large bowl. Add the potatoes, parsnips and swedes and toss to coat well.
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Spread in a single layer on one baking tray. Repeat the process with the beetroot and sweet potato, placing them on the other baking tray.
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Bake the beetroot and sweet potato for about 25 minutes and the potato, parsnip and swede chips for about 15 minutes, or until golden.
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Remove from the oven and transfer to wire racks to cool.
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To make the Harissa Yoghourt Dip, place all ingredients in a bowl & mix to combine.This is an edited recipe extract provided by Jalna.
