Roasted sweet potato with tamarind,peanut and lime make a hearty vegetarian main course.William MeppemThink of this as the crazy cousin of the baked potato.
INGREDIENTS
- 1kg small/medium sweet potatoes
- olive oil
- 3-4 tbsp tahini
- 1½ tbsp honey
- 2 tsp zaatar
- handful of coriander leaves
METHOD
- Preheat the oven to 160C fan-forced (180C conventional). Prick the sweet potatoes several times with a fork and rub them with a little olive oil and salt. Place them on a baking tray lined with baking paper and roast for 40-60 minutes,or until they are soft all the way through.
- While they are roasting,prepare your tamarind dressing and salad. For the dressing,combine all the ingredients in a small bowl and set aside.
- For the salad,toast the nuts in the oven for 7-10 minutes,or until golden brown and fragrant,then add them to a mixing bowl. Add the cucumber,radish,onion and chopped jalapeno,the lime juice and olive oil and a good pinch of salt. Toss to combine and set aside.
- When the potatoes are completely soft,remove from the oven,place on a serving plate and cut a slit lengthwise through the centre. Squash the sweet potatoes to open them out,then drizzle with tahini and honey and add a good sprinkle of salt. Spoon the salad over the top then drizzle the dressing over everything. Finish with a sprinkle of zaatar and coriander leaves.
Serves4 as a main or 6 as a side dish
This recipe is from episode three of Good Food's new TV show,Good Food Kitchen, screening on Channel 9 at 1pm on Saturday,October 23,or catch up on9Now.