Roasted vegetables with feta dip
Fragrant roasted vegetables served with a feta-yoghurt dip, a gently poached egg and crunchy walnuts—satisfying and balanced, with Kikkoman Less Salt Soy Sauce adding depth.
Preparation
Step 1
350 g sweet potatoes – 300 g Brussels sprouts, blanched – 70 g red onion – 3 tbsp olive oil – 2 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 2 tsp honey
Dice the sweet potatoes, halve the Brussels sprouts and quarter the onion. Toss the vegetables with the olive oil and Kikkoman Less Salt Soy Sauce and honey, then roast for 25 minutes at 190°C (top and bottom heat) until tender.
Step 2
4 tbsp Greek yoghurt – 70 g feta – ¼ g chilli flakes – 1 tbsp chopped parsley
Mash the yoghurt with the feta, then stir in the chilli flakes and parsley.
Step 3
2 eggs – 1 tbsp vinegar – 30 g walnuts
Crack the eggs into a small bowl. Bring water to a boil in a saucepan, add the vinegar, and gently stir the water with a spoon to create a whirlpool. Carefully slide the egg into the centre. Poach over low heat for 2½ minutes. Repeat for the second egg. Transfer the vegetables from step 1 into a lunchbox, drizzle with the yoghurt dip, add the eggs, and sprinkle with the walnuts (whole or cut).
Tip:
You can also bake the vegetables in an air fryer.
Recipe-ID: 1550
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350 g sweet potatoes – 300 g Brussels sprouts, blanched – 70 g red onion – 3 tbsp olive oil – 2 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 2 tsp honey
Dice the sweet potatoes, halve the Brussels sprouts and quarter the onion. Toss the vegetables with the olive oil and Kikkoman Less Salt Soy Sauce and honey, then roast for 25 minutes at 190°C (top and bottom heat) until tender.
4 tbsp Greek yoghurt – 70 g feta – ¼ g chilli flakes – 1 tbsp chopped parsley
Mash the yoghurt with the feta, then stir in the chilli flakes and parsley.
2 eggs – 1 tbsp vinegar – 30 g walnuts
Crack the eggs into a small bowl. Bring water to a boil in a saucepan, add the vinegar, and gently stir the water with a spoon to create a whirlpool. Carefully slide the egg into the centre. Poach over low heat for 2½ minutes. Repeat for the second egg. Transfer the vegetables from step 1 into a lunchbox, drizzle with the yoghurt dip, add the eggs, and sprinkle with the walnuts (whole or cut).
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![[Translate to Englisch (EU):]](https://www.kikkoman.eu/fileadmin/_processed_/2/8/csm_1564_Set4_recipe5_Soy-glazed_baked_chicken_with_vegetables_Desktop_Header_6f552cd773.webp "[Translate to Englisch (EU):]")
