Ingredients
500g cocktail potatoes, halved
1 bunch baby beetroots, halved
¼ cup olive oil
1 bunch Dutch carrots, trimmed
2 green onions, finely sliced
1 cup coriander leaves, loosely packed
¼ cup cashews, to serve
Dressing
1 teaspoon mustard seeds
1 tablespoon olive oil
3 spring onions, chopped
1 tablespoon curry powder
½ cup natural yoghurt
1 tablespoon lemon juice
Method
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Preheat oven to moderate, 180°C. Lightly spray an oven tray with oil.
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Toss potatoes and beetroots in oil. Season. Spread on tray. Bake 30 minutes. Add carrots and bake 15-20 minutes, until tender. Cool.
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For the dressing. In a frying pan, cook mustard seeds 30 seconds in oil until they pop. Add onion and curry powder. Cook 1-2 minutes. Transfer to a jug with yoghurt and juice.
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Toss vegetables with onions and coriander. Top with cashews and drizzle with dressing to serve.
