Smokey Kumara Wedges with Lemon & Coriander Aioli | Serves 2

We're predicting a dip frenzy when these wedges hit the table. Coated in our mild All-American spice blend and with a sensational lemon and coriander aioli for dipping, they're almost too good to share!

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Step 1

Preheat the oven to 240ºC/220ºC fan-forced. Cut the kumara (unpeeled) into 1cm wedges. TIP: Cut the kumara to the correct size so it cooks in the allocated time!

Step 2

Place the kumara on an oven tray lined with baking paper. Sprinkle with the All-American spice blend, a pinch of salt and pepper and a drizzle of olive oil. Toss to coat. Roast until tender and golden, 20-25 minutes. TIP: If your oven tray is crowded, separate across two trays.

Step 3

While the kumara is roasting, zest the lemon to get a pinch, then slice into wedges. Roughly chop the coriander. In a small bowl, combine the garlic aioli, coriander, lemon zest, a squeeze of lemon juice and a pinch of salt and pepper.

Step 4

Transfer the smokey kumara wedges to a serving bowl. Serve with the lemon and coriander aioli and any remaining lemon wedges.

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