Dukkah Sweet Potato Salad

Dukkah Sweet Potato Salad
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)
  • 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
Sweet Potatoes
  1. Preheat oven to 375°F
  2. Cut sweet potato into 1/4 inch slices
  3. Toss together sweet potato slices, 2 tablespoons olive oil, dukkah, onions, salt and pepper and bake for 30 minutes, flipping halfway through cooking.
  1. Place parsley, mint and 1 tablespoon olive oil, Douglas Fir Vinegar, cherry tomatoes in a bowl, lemon juice and lemon zest
  2. Drizzle over the sweet potatoes
  1. 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).
  2. You can do this ahead of time
  1. Place labneh on small plates, place sweet potato mixture on top and garnish with dukkah

Products used in this recipe:

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

The reCAPTCHA verification period has expired. Please reload the page.

Shopping Cart
Scroll to Top