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SWEET POTATO CHIPS WITH ZUCCHINI BABAGANOUSH

Comfort snacks be sorted with this one!!! Well actually any snack time, not just for comfort, although how delicious are spicy, savoury and a just a touch mushy with alllll the nutrition when you feel the need for a pick me up?

SWEET POTATO WEDGES WITH ZUCCHINI BABA GANOUSH

600g sweet potato, cut into 1cm chips

2 tbsp extra virgin olive oil 

Baba Ganoush:

 3 medium zucchini (approx 400g) 

4 large Garlic cloves 

2 tsp Tahini 

1/2 tsp Lemon Zest 

1 tbsp Lemon Juice 

1 tbsp extra virgin olive oil

Chilli Yoghurt

1/2 cup (120g) Yoghurt 

1/2 bunch Coriander,  stems and leaves finely chopped

1 tbsp lemon juice

1/2 tbsp extra virgin olive oil

 1/4 tsp Chilli Flakes or more if desired

Preheat oven to 180C and line a large baking tray with greaseproof paper. Toss the sweet potato chips in olive oil and sea salt, roast for 55 mins. Cut zucchini in half length ways, arrange zucchini and garlic cloves (skin on) on a roasting try with 1 tbsp olive oil, roast for 1 hour. Remove from oven and blend all Baba Ganoush ingredients with a pinch of sea salt for 2 minutes in a food processor. Make yoghurt dip simply by mixing all yoghurt ingredients in a small bowl. Arrange dips and sweet potato chips on a platter and serve. 

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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