Italian Herb Evoo - 100ml

Recipe to try

Potato & Leek Roasted Vegetable Dip with Italian Herb Evoo

Serves: 4

Ingredients

• 2 tablespoons Italian Herb Evoo
• 1 tablespoon lemon juice
• ½ teaspoon Italian Seasoning
• 2 cups potatoes, cut into ½-inch cubes
• 2 cups washed leek, thinly sliced
• 1 tablespoon neutral cooking oil
• ½ cup thick plain yogurt
• 2 tablespoons tahini
• Pita wedges, for serving

Method

1. Whisk the featured oil with the lemon juice and Italian seasoning.
2. Heat the neutral oil in a large skillet over medium heat. Add potatoes, cut into ½-inch cubes and washed leek, thinly sliced. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
3. Let the cooked vegetables cool until just warm. Blend with the yogurt, tahini and seasoning mixture until mostly smooth. Spoon into a bowl and serve with pita wedges.