SWEET POTATO, SOUR CREAM, POMEGRANATE & MINT SALAD

Serves 6 (as a side)

Ingredients:

• 3 medium sweet potato, sliced into 1/2 cm pieces

• 2 tablespoons extra virgin olive oil

• 1 teaspoon Moroccan seasoning or ground cumin

• 300ml sour cream

• 1 tablespoon tahini

• 2 tablespoons Greek yoghurt

• 1/4 cup pistachios, roughly chopped

• 1/2 pomegranate, seeds removed

• 2 tablespoons mint, roughly chopped

• Sprinkling of ground sumac

• Fresh lemon juice to serve

Method:

1. Preheat oven to 200 degrees. Rub the sweet potato rounds with olive oil and Moroccan seasoning. Lay out on a large roasting tray and bake for 25-30 mins until cooked through and golden. Set aside to cool.

2. Spread sour cream onto a serving plate and use the back of the spoon to spread it out. Lay out sweet potato rounds until sour cream is covered. Pile more in the middle.

3. Mix together the Greek yoghurt and tahini until combine. Dollop on blobs on top of the sweet potato.

4. Scatter over the pistachios, the pomegranate and the mint. Sprinkle over the sumac. Squeeze over some fresh lemon and season with pepper.