FRIJE

Instructions

• 1.   Preheat your oven to 200ºC (392ºF).
• 2.   Peel the potato and the beetroot.
  
  Rinse, dry, and cut them into small cubes of about 0.5 cm each side.
  
  Wash and dry the zucchini, then cut it in the same way.
  
  Peel and chop the onion and garlic cloves.
  
  Mix half of the onion with the beetroot.
  
  Drizzle with a tablespoon of olive oil directly on the baking sheet.
  
  Season with salt and pepper.
  
  Mix and bake for 25 minutes.
• 3.   Meanwhile, sauté the remaining onion with the garlic cloves in a pan with a drizzle of oil for 5 minutes over fairly high heat.
  
  Set aside.
  
  Then sauté the potato cubes with a drizzle of oil, still in the pan and over high heat, stirring regularly.
  
  Season with salt, pepper, and sprinkle with a teaspoon of 4 spices during cooking.
• 4.   Set aside when the cubes are tender and golden.
  
  Finally, sauté the zucchini cubes using the same process.
  
  Season with salt, pepper, and add the remaining 4 spices.
  
  Cook for about 7 to 8 minutes.
  
  Return the potato cubes and the garlic/onion mixture to the pan with the zucchini.
  
  Mix for a few minutes.
• 5.   For the sauce: Mix all the ingredients (except the sumac, mint, and zest) until you get the desired consistency.
  
  Wash, dry, and finely chop the mint.
• 6.   For plating, pour the potato/zucchini mixture into two shallow plates.
  
  In the center, place the beetroot (I do not mix it with the rest to keep the colors intact).
  
  Drizzle with sauce.
  
  Sprinkle with lemon zest, sumac, and mint.

Nutritional information *