An easy and wonderfully nutritious salad that will keep you full energy all day long, my Super Sweet Potato Salad with Sesame Yoghurt Dressing can be a simple meat free supper or served as part of a grazing style Sunday lunch shared friends.
Sweet potato is tossed in olive oil and roasted in a hot oven until golden and tender. The bright orange discs of sweet potato are served alongside a vibrant salad of baby spinach, avocado, purple cabbage, chilli, pistachios and dill. Drizzled with a zesty, light sesame-yoghurt dressing, this is a beautiful recipe that can’t help but make you smile.
4 small sweet/2 medium sweet potatoes, washed
For the salad:
¼ purple cabbage, shredded
4 spring onions, sliced
2 cups baby spinach leaves, washed
¼ cup pistachios, shelled, roughly chopped
½ avocado, diced
1 tsp dried chilli flakes
¼ cup chopped fresh dill
Freshly ground black pepper
For the dressing:
4 tbsp natural yoghurt
2 tbsp unhulled tahini
Juice of 1 lemon
1 tbsp extra virgin olive oil
Preheat oven to 200C
Cut the sweet potatoes into 1.5cm slices. Cube the zucchini. Drizzle with a little olive oil and season with salt and pepper. Toss to coat.
Line a baking tray with baking paper and place the sweet potato and zucchini on top. Pop into the oven to roast for 20-30 minutes until the potato is golden and the zucchini is cooked through. Remove from oven and let cool slightly.
Combine all the salad ingredients in a big bowl. Drizzle with some extra virgin olive oil and season to taste. Toss gently using your fingertips. Add the zucchini, toss.
For the dressing, place the yoghurt, tahini, lemon juice and olive oil in a bowl and mix until well combined. Season to taste.
To serve, divide the salad between 4 plates or alternatively arrange on one large platter. Arrange a few pieces of the potato on the plate on or next to the salad. Top the dish with a generous drizzle of the sesame-yoghurt dressing.