Description
sweet potato fries salad
Scale
Ingredients
- sweet potato fries:
- 700 grams sweet potato, washed and cut into thin fries
- 1 teaspoon sumac
- 1 teaspoon cumin, ground
- 1 teaspoon sweet paprika
- 1 tablespoon tapioca flour (or cornflour)
- 1 tablespoon polenta
- 2 tablespoons olive oil
- sea salt, to season
- roasted spiced chickpeas:
- 2 x 400 gram cans chick peas, drained and well rinsed
- 1 teaspoon sumac, ground
- 1 teaspoon cumin, ground
- 1 teaspoon sweet paprika
- sea salt, to season
- 2 tablespoons olive oil
- lime coconut yoghurt:
- 1/2 cup coconut yoghurt (or greek yoghurt)
- juice of 1/2 lime
- sea salt, to season
- salad:
- 2 cups salad leaves (of your choice)
- 1 cup coriander leaves
- 200 grams cherry tomatoes, diced
- half a red onion, thinly diced
- 1 avocado, halved, seed removed and thinly sliced
- TO SERVE: finely sliced chilli, lime wedges and a sprinkle of sweet paprika
Instructions
- Preheat oven to 200 C (390 F) and line 3 oven trays with baking paper.
- sweet potato fries: Arrange the sweet potato fries onto 2 oven trays. Evenly divide the sumac, cumin, sweet paprika, tapioca, polenta and olive oil amongst the sweet potato fries. Season with salt. Using your hands, rub the sweet potato fries amongst the spices and oil until well coated. Ensure the sweet potato fries are arranged in a single layer and bake for 15 minutes. Gently flip the fries using a spatula and cook for another 10-15 minutes or until golden and cooked. Set aside.
- roasted spiced chickpeas: Place the chickpeas, sumac, cumin, sweet paprika, salt and olive oil onto the remaining tray. Using your hands, rub the chick peas amongst the spices and oil until well coated. Bake for 20-30 minutes or until golden and crispy. Set aside.
- lime coconut yoghurt: Place the coconut (or greek) yoghurt, lime juice and salt into a small dish and stir to combine. Set aside.
- salad: Arrange the salad leaves and coriander onto a serving platter. Top with cherry tomatoes, red onion, cooked sweet potato fries and roasted chick peas and gently toss to combine. Top with a generous dollop of lime coconut yoghurt, avocado slices, chilli and lime wedges. Enjoy x