Sweet Potato, Sour Cream, Pomegranate & Mint Salad
Sweet Potato, Sour Cream, Pomegranate & Mint Salad
Serves 6 (as a side)
Ingredients
- 3 sweet potato medium, sliced into 1/2 cm pieces
- 2 tablespoons olive oil extra virgin
- 1 teaspoon Moroccan spice blend or ground cumin
- 300 ml 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
- ground sumac sprinkling of
Fresh lemon juice to serve
Instructions
- 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.
- 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.
- Mix together the Greek yoghurt and tahini until combine. Dollop on blobs on top of the sweet potato.
- Scatter over the pistachios, the pomegranate and the mint. Sprinkle over the sumac. Squeeze over some fresh lemon and season with pepper.
Nutrition
Calories: 302kcalCarbohydrates: 32gProtein: 5gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 29mgSodium: 81mgPotassium: 578mgFiber: 5gSugar: 10gVitamin A: 16428IUVitamin C: 6mgCalcium: 104mgIron: 1mg
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