CookEat Recipe
Cashews and Potato with Ginger
Roasted potato and aubergine are seasoned with cumin and finished with toasted cashews. Serve over ginger yogurt with a light breadcrumb topping and baked filo crisps.
Method
Steps
Step 1
Heat the oven to 200°C. Peel the potato and dice with the aubergine into 1 cm pieces. Toss with 1 tablespoon olive oil and cumin and roast for 20–25 minutes until tender, stirring once. Add the chopped cashews for the last 5 minutes and watch that they do not burn.
Step 2
Lower the oven to 180°C. Brush thawed filo with 1 teaspoon olive oil, stack in three layers and cut into rectangles. Bake on lined trays for 8–12 minutes until golden and crisp throughout; use a longer packet cooking time if specified.
Step 3
Toast the breadcrumbs with the remaining 2 teaspoons oil in a pan over medium heat for 3–5 minutes until golden. Peel and grate the ginger and stir into the yogurt.
Step 4
Spread the ginger yogurt on eight plates, add the warm potato, aubergine and cashews and scatter over the breadcrumbs. Serve with baked filo crisps.
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