Sweet Potato, Yoghurt & Tahini Salad
Serves 4
Ingredients
2 large or 4 small sweet potatoes
2 tbsp yoghurt
1 block feta
1 lemon
4 tbsp chilli oil (or olive oil)
1 cup rocket
1 red chilli
2 tbsp tahini
Handful walnuts
Salt & Pepper
Method
Pre heat oven to 180 degrees C. Chop sweet potato into wedges and place on a lined baking tray. Season well then place in the oven for 20- 30 mins or until soft. While they’re baking, place yoghurt, feta, lemon juice and 1 tbsp oil into a food processor or blender and blitz until smooth. Spoon into the bottom of a platter, large plate or flat serving bowl, sprinkle rocket on top and set aside. Slice up chilli and roughly chop walnuts and set aside for garnish. Remove sweet potato once cooked, sprinkle rocket on top of yoghurt then place sweet potato on top. Drizzle on tahini, then sprinkle nuts and chilli on top.