Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 6 tablespoons | Sharwood's Tikka Masala Curry Paste |
| 5 tablespoons | Natural yoghurt |
| 1 tablespoon | Fresh coriander |
| 1 tablespoon | Sharwood's Green Label Mango Chutney |
| 1 tablespoon | Lemon juice |
| ½ teaspoon | Salt |
| 450 grams | Chargrilled vegetables; eg: |
| \N \N | Potatoes; carrots, parsnips |
Mix thoroughly paste, yoghurt, coriander, mango chutney, lemon juice and salt. Stir in vegetables, cover and refrigerate for a minimum of 30 minutes. Remove vegetable pieces from the marinade and place on a well-greased baking tray. Roast in a preheated hot oven (200C) for 10 to 15 minutes until golden brown. Serve hot or cold on a bed of shredded lettuce, garnished with lemon wedges and fresh chopped coriander.
NOTES : Preparalion time: 35 minutes. Cooking time: 15 minutes.
Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.