Kiddipedia
This amazing recipe can be served as lunch this coming Easter Sunday.
SERVES 4-6 AS A SIDE
(3-4 AS A MEAL WITH CHICKEN)
INGREDIENTS
1/2 cup Chris’ Tzatziki and Roasted Garlic Dip
1kg baby potatoes, halved
2 tbsp olive oil
Generous pinch of salt
1 medium sized cucumber
1/4 cup hazelnuts, roughly chopped
1/4 cup Greek yoghurt
1/4 cup olive oil
Handful of fresh mint and fresh dill
Leftover roast chicken (optional)
METHOD
1. Preheat a fan-forced oven to 160c and line a deep baked tray
2. Toss the potatoes in 2tbsp of olive oil and salt
3. Roast at 160c for 45 minutes or until tender, turning halfway
4. Meanwhile, mix together the Chris’ Tzatziki and Roasted Garlic
Dip with the Greek yoghurt and 1/4 cup of olive oil. Set aside
5. Use a vegetable peeler to create ribbons of cucumber. Set aside
6. Pick the leaves from the fresh mint and dill
7. To serve, place the warm roasted potatoes on a plate and
drizzle with the Chris’ Tzatziki and Roasted Garlic yoghurt
dressing
8. Arrange cucumber ribbons, fresh mint and fresh dill on top
9. Finish with a sprinkle of hazelnuts. Serve immediately (warm)
10. To make a full meal, add leftover shredded roast chicken.
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