Cumin potatoes with dill sour cream

Serves: 4

Time to make: 30 mins

Ingredients

300g kumarasweet-potatoX, peeled, cut in 1.5cm slices
300g potatoes, peeled, cut in 1.5cm slices
olive spray oil
1 teaspoon cumin seeds
Dill sour cream
½ cup fresh dill, chopped
⅓ cup reduced-fat sour cream
1 tablespoon Dijon mustard
½ clove garlic, crushed
2 tablespoons skim milk

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

1 Steam kumara and potatoes until just softened. Spray with oil and sprinkle with cumin.

2 Heat barbecue and cook vegetables on a flat plate or grill (or both). Cook both sides until golden.

3 To make dill sour cream, combine half the dill with all other ingredients.

4 Arrange cooked potato and kumara pieces on a platter. Serve with dill sour cream (or yoghurt), sprinkled with remaining dill.

Serve as part of this three-course meal for four, cooked entirely on the barbecue!

Entrée: Prawn and scallop skewers
Main: Beef with artichoke and pea salsa
Vege side dishes: Barbecued asparagus and eggplant, Cumin potatoes with dill sour cream
Dessert: Warm fruit parcels with lemon sorbet

Variations

For a lighter option on top of your potatoes, replace sour cream with reduced-fat, Greek-style natural yoghurt.
Make it gluten free: Check mustard and sour cream (or Greek-style yoghurt) are gluten free.

Nutrition Info (per serve)

Calories 177 cal

Kilojoules 740 kJ

Protein 4 g

Total fat 5 g

Saturated fat 2 g

Carbohydrates 30 g

Sugar 6 g

Dietary fibre 3 g

Sodium 90 mg

Calcium 60 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.