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Middle Eastern Sweet Potato Salad | With Creamy Feta
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40 min
Quick
Gurkerl Küche
Ein herrlich aromatischer Hauptspeisensalat aus der nahöstlichen Levante-Küche: Im Backrohr karamellisierte Süßkartoffeln und knusprige Kichererbsen treffen auf cremigen Feta, samtiges Zitronen-Tahini-Dressing, knackige Kürbiskerne und fruchtige Granatapfelkerne.
Preparation method
Preparation & oven roasting
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper. Peel the sweet potatoes and cut into approximately 2 cm cubes.
Toss the sweet potato cubes with half of the olive oil, ground cumin, and a pinch of salt and pepper. Spread on the prepared baking sheet and roast in the hot oven for about 20–25 minutes until golden brown and tender. Drain and thoroughly rinse the chickpeas, then add them to the baking sheet during the last 10 minutes so they become slightly crispy.
Mixing the dressing & assembling the salad
For the dressing, finely chop or press the garlic clove. Squeeze the juice of the organic lemon. Whisk the tahini with the lemon juice, the remaining olive oil, pressed garlic, and 2–3 tablespoons of lukewarm water into a velvety, creamy sauce. Season to taste with salt and pepper.
Chef's tip
Served lukewarm, the sweet roasted flavours of the sweet potatoes in combination with the cool, creamy feta and fresh mint unfold the best taste experience.
For an extra fruity note, a teaspoon of pomegranate syrup can be added to the tahini dressing.
Ingredients
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