Roasted vegetables with chakalaka dip & pine nuts

Ingredients

• 100 g pine nuts
• 1 tsp olive oil for roasting
• Vegetables of choice: fennel, carrots, mushrooms, red onions, garlic, broccoli, green beans, cherry tomatoes
• 4 tbsp olive oil
• 2 sprigs of rosemary
• Salt and Tellicherry pepper, ground
• 1 small red chili pepper, finely chopped (optional)

Diced Potatoes

• 500 g potatoes, peeled and cut into 1 cm cubes
• 2 tbsp olive oil 
• 1 tsp sweet paprika powder
• Sea salt flakes
• Tellicherry pepper, ground

Chakalaka Dip

• 2 tsp chakalaka seasoning
• 2 tsp olive oil
• 150 g yogurt (10% fat)
• Optional: ½ clove of garlic, pressed

Preparation

1. Roast the pine nuts: Roast the pine nuts in 1 tsp olive oil and a pinch of sea salt until golden brown and set aside.
2. Prepare the vegetables: Wash, trim and cut your favorite vegetables into bite-sized pieces. In a large bowl, mix with olive oil, rosemary sprigs, salt, pepper and optionally the chili pepper. Place on a baking tray and roast in a preheated oven at 210 °C (fan-assisted) for approx. 20 minutes.
3. Roast the potatoes: Mix the diced potatoes with oil, paprika powder and salt. Roast in a pan for approx. 20 minutes until golden brown.
4. Prepare the dip: Stir the chakalaka seasoning into the oil, add the yogurt and optionally the garlic, and mix well.
5. Serve: Arrange the roasted vegetables and potatoes on plates, sprinkle with pine nuts and serve with the chakalaka dip.

Very popular with young and old as a classic side dish or main course!