Cumin potatoes with dill sour cream

Instructions

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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