Moroccan roasted veg with tahini dressing
Oven bake courgettes, peppers and aubergines, add a kick of harissa and serve with couscous salad and cool yoghurt sauce
Sweet potato salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 1.2kg sweet potatopeeled and cut into biggish chunks
- 1 tbsp olive oil
For the dressing
- 2 shallots(or half a small red onion), finely chopped
- 4 spring onionsfinely sliced
- small bunch chivessnipped into quarters or use mini ones
- 5 tbsp sherry vinegar
- 2 tbsp extra-virgin olive oil
- 2 tbsp honey
Nutrition: per serving
- kcal252
- fat6.2g
- saturates1g
- carbs45.7g
- sugars17g
- fibre6.7g
- protein2.7g
- salt0.2glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Toss the sweet potato chunks with the olive oil and some seasoning, and spread on a baking parchment-lined baking sheet. Roast for 30 - 35 mins until tender and golden. Cool at room temperature.
step 2
When just about cool whisk together all the dressing ingredients with a little more seasoning and gently toss through the potato chunks – use your hands to avoid breaking them up.
