Ingredients
4 x sweet potatoes, cut into large chunks
75ml oil
100g harissa
25g zaatar
salt & pepper
200g tahini
juice and zest 1 lemon
1 tsp garlic powder
approx. 50ml warm water
handful each mint, dill, parsley
half a lemon
75g pomegranate seeds
15g sesame seeds
Method
1. Toss the spuds in oil, then rub on the harissa and zaatar
2. Roast at 200c for approx. 30 minutes until very charred and ‘burnt”
3. Dressing – whisk together
4. Smear the dressing on a plate/bowl, sit spuds on top
5. Toss the herbs in a little oil and lemon and sprinkle over together with sesame and pomegranate
