Baharat sweet potato,tahini yoghurt + za’atar
Everything you need from a dish- zingy, salty, sweet, crunchy, creamy and totally delicious. Full of flavour and texture, this dish is such a crowd pleaser and would make the perfect sharing side at a bbq or lunch with friends served alongside grilled fish, meat or with na simple dressed salad of seasonal greens and soft herbs.
Ingredients
Lime pickle
1 red onion - 1/2 lime - Pinch sea salt
Roast sweet potato
500g sweet potato - 2 tbsp olive oil for roasting - 3 tbsp baharat spice mix - Sea salt - 1 tin chickpeas rinsed and drained
Tahini yoghurt
1/2 lime - 500g full fat Greek yoghurt - 1 small garlic clove, finely grated - 3 tbsp tahini -Large pinch salt
Za’atar dressing
4 tbsp olive oil - 1 tbsp za’tar - 1/2 lime - Pinch sea salt
Garnish
Small bunch coriander - 100g feta - 1 red chilli
Method
1. Preheat (fan) oven to 200c and dice sweet potato into bite sized chunks.
2. Prépare the pickle by finely slicing the onion, adding a good pinch of sea salt and the juice of 1 lime. Stir to combine and set aside at room temp.
2. In another a bowl, add the sweet potato, chickpeas, baharat spice, salt and oil and toss to combine and coat.
3. Pour onto a tray and roast for around 40 minutes, give them a turn half way through. A fork will pass through the sweet potato with ease when it’s ready and the chickpeas will be crisping on the edges.
4. Meanwhile, make the tahini yoghurt by combining all of the ingredients.
5. In an empty glass jar (a small bowl will do if you don’t have one) make the dressing by whisking all of the ingredients- set aside and shake before using in case of seperation.
6. Next prepare your garnishes- finely slice the red chilli, roughly chop the coriander and crumble the feta into bite size chunks.
7. When the sweet potato chickpea roast is ready, leave to cool for 5 minutes (or longer if you wish) before assembling.
8. Start by creating a base of tahini yoghurt and a drizzle of dressing, then layer up the other ingredients, finishing with your garnishes and a final drizzle of dressing.
Notes
• If you don’t have baharat spice use a tsp of ground cumin, ground paprika, ground coriander and orange zest instead
• If you don’t have za’atar a tbsp of sesame seeds and 1 tsp of oregano and cumin will work as an alternative.