Dukkah Beet And Sweet Potato Skewers - cooking recipe

Ingredients

1 None medium sweet potato (400g), cut into 2.5cm chunks
440 g baby beetroot (from a jar), drained
2 tbsp olive oil
2 tbsp white wine vinegar
1 tbsp finely chopped fresh mint
1 tbsp dukkah

Preparation

Boil, steam or microwave sweet potato until tender; drain.
Preheat the grill. Thread sweet potato and beetroot on to 8 wooden skewers. Grill skewers for 10 mins, or until tender.
Meanwhile, combine oil, vinegar and mint in small jug; season to taste.
Drizzle skewers with mint dressing; sprinkle with dukkah.