Roast sweet potatoes with preserved lemon & tahini yogurt drizzle
Preserved lemons really pep up this salad, while harissa adds spice to the roasted sweet potatoes.
If you're celebrating Rosh Hashanah, please note the ingredients in this recipe are not certified kosher as sold by Waitrose.
- Prepare10 mins
- Cook25 mins
- Total time35 mins
- 4 sweet potatoes, scrubbed and cut into 2.5cm chunks
- 2½ tbsp olive oil
- 1½ tbsp Belazu rose harissa paste
- 2½ Belazu Tahini
- 150g tub natural yogurt
- 1 lemon, juice
- 1 clove garlic, finely chopped
- 20g pack dill, leaves only, chopped
- 25g pack flat leaf parsley, leaves only, chopped
- 1-2 Belazu Beldi Preserved Lemons, skins only, finely chopped
Preheat the oven to 230°C, gas mark 8. Place the sweet potatoes on a nonstick baking tray and toss with 1½ tbsp olive oil and the harissa. Season and roast for 20-25 minutes, tossing now and then, until tender and burnished.
Meanwhile, mix together the tahini, yogurt, lemon juice and garlic until smooth. Set aside.
Transfer the cooked sweet potatoes to a platter, mix through most of the herbs and preserved lemon, then drizzle over the dressing, finishing with the remaining herbs and preserved lemon.
Tahini is made from pulped or ground sesame seeds and has a nutty flavour and creamy texture. It can be used in sweet and savoury recipes and is a key ingredient in houmous and halva. Stir through soups and stews at the end of cooking, or add it to dressings and sauces (adding a little to pan juices after cooking works well). It also works in baking and ice cream.
Typical values per serving when made using specific products in recipe