SALT-ROASTED SWEET POTATO SALAD
Servings: 4
Ingredients
- 3-4 (~1.2kg) medium sweet potatoes
- 500g table salt (as cheap as it comes)
- 1 generous cup greek yoghurt
- Juice of one lemon
- Salt and pepper to taste
- 1/4 cup tahini
- 1 tbs zaatar
- 1 tsp sumac
Instructions
- Preheat your oven to 200C fan-forced.
- Place your sweet potatoes into a baking tray that has sides. I use a brownie tin. Pour the salt over the top, being careful that it doesn't spill over. It doesn't need to be even.
- Bake for 90 minutes. You can bake for less if you have small potatoes but you really can't overcook these.
- While the potatoes are baking, mix together yoghurt, lemon juice, salt and pepper in a cup.
- Once the potatoes are cooked, cool them for 10 or so minutes in the salt until cool enough to handle. Carefully take the potatoes out of the salt, brushing off excess salt, and put them onto a chopping board. Carefully peel skin off, using a paring knife if needed, then slice into chunks and arrange on a plate.
- Spoon over yoghurt dressing, drizzle tahini over the top of this then sprinkle with zaatar and sumac. Serve.