Dukkah Sweet Potato Salad
Ingredients
Sweet Potatoes
- 1 Medium Sweet Potato
- 1/2 small red onion, chopped finely
- 1 tbsp dukkah spice
- 2 tbsp olive oil
- salt and pepper to taste
- 1/4 cup Labneh (see below)
Dressing
- 1 tbsp lemon juice
- 1 lemon zest only
- 1 tsp parsley
- 1 tsp mint
- 1/2 cup cherry tomatoes
- 1 tbsp Douglas Fir vinegar
- 1 tbsp olive oil
Instructions
Sweet Potatoes
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Preheat oven to 375°F
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Cut sweet potato into 1/4 inch slices
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Toss together sweet potato slices, 2 tablespoons olive oil, dukkah, onions, salt and pepper and bake for 30 minutes, flipping halfway through cooking.
Dressing
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Place parsley, mint and 1 tablespoon olive oil, Douglas Fir Vinegar, cherry tomatoes in a bowl, lemon juice and lemon zest
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Drizzle over the sweet potatoes
Labneh
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Labneh is thick yoghurt cheese. You can make your own by simply squeezing all of the extra water out of yoghurt. Place yoghurt in cheesecloth over a colander. Let sit until all the liquid is gone (about an hour).
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You can do this ahead of time
Finish
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Place labneh on small plates, place sweet potato mixture on top and garnish with dukkah
Products used in this recipe: