Grilled Hokkaido Bites with a tasty Curryghurt Dip GF
These grilled hokkaido bites turn perfectly tender yet with a bit of crispyness to them. Their sweet flavour goes perfect with this tasty and creamy curryghurt dip.
Servings: 15 pieces
Ingredients
- 1 small hokkaido
Curryghurt dip
- 1 cup soy yoghurt
- ½ lemon (the juice)
- 3 tps curry
- 1½ tsp garlic powder
- 1 tsp tomato puree
- ½ tsp ground pepper
- ½ orange (the juice) (optional)
Instructions
- Heat up your grill.
- In a small bowl, mix all the ingredients of the curryghurt dip and store in the fridge until serving.
- Rinse the hokkaido and cut it in half. Remove the seeds. Cut it into slices. (OPTIONAL: Brush it with some oil.)
- Add the hokkaido to the perimeters of the grill and put the lid on. Let it roast with the lid on for about 10-15 minutes, turning them halfway. Make sure to check that they are not burning in case it is too warm.
- Move the hokkaido to the center of the grill for them to brown a bit.
- Serve with the tasty curryghurt dip.
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