Sweet Potato, Sour Cream, Pomegranate & Mint Salad
Sweet Potato, Sour Cream, Pomegranate & Mint Salad
Serves 6 as a side
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Ingredients
- 3 sweet potatoes medium, sliced into 1/2 cm pieces
- 2 tablespoons extra virgin olive oil
- 1 teaspoon moroccan spice blend or ground cumin
- 300 ml sour cream
- 2 tablespoons greek yoghurt
- 1 tablespoon tahini
- 1/4 cup pistachios roughly chopped
- 1/2 pomegranate seeds removed
- 2 tablespoons mint leaves roughly chopped
To Serve
- ground sumac
- lemon wedges
- cracked black pepper
Instructions
- Preheat the oven to 200°C conventional (180°C fan-forced). Rub the sweet potato rounds with the olive oil and moroccan spice. Place on a large roasting tray and bake for 25–30 minutes until cooked through and golden. Set aside to cool.
- Dollop the sour cream onto a serving plate and use the back of a spoon to spread it to the edges. Arrange the sweet potato rounds on the sour cream, piling them up nice and high in the centre.
- Mix the yoghurt and tahini in a small bowl until combined. Dollop on top of the sweet potato. Scatter over the pistachios, pomegranate and mint.
- To serve, sprinkle over a little sumac, squeeze over some lemon wedges and season with pepper.
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