Sweet Potato and Broccoli Salad with Green Tahini + Dukkah
gluten free || dairy free || sugar free || egg free || soy free || vegan || paleo || vegetarian
I made this salad while on holidays last month. It’s one of those dishes that requires few ingredients, hence being so easy to whip-up in a holiday rental! Your shopping is short, but the flavour and enjoyment from this dish is immense! While I typically prefer to make food from scratch, while holidaying I definitely don’t mind buying already prepared ingredients such as Yalla Green Tahini which is uses no nasty food additives. Ingredients include: Sesame seed paste (40%), water, lemon juice, coriander, parsley, vinegar, garlic, salt, pepper – yum!
For the dukkah, hit-up a gourmet grocer and you’ll find a few options from various quality spice-blend brands. A good dukkah will me made from: spices, nuts, seeds and sea salt- nothing more.
This makes for the yummiest of lunches for two, or you could serve it as a side dish with fish or chicken, which it on my list of things to do – think a quirky version of fish and chips or chicken and chips! Only it’s sweet potato wedges with a side of greens and the yummiest of sauces!
Serves: 2 as a light meal or 4 as a dinner side to fish or chicken
Preparation time: 5 minutes
Cooking time: 30 minutes
- Chopping board & knife
- large mixing bowl
- Baking tray, lined with baking paper
- Steaming saucepan
- 2 large yellow sweet potatoes
- 1 tbsp coconut oil
- 1 head broccoli
- 200g tub green tahini (Yalla has a great green tahini)
- 40g dukkah
- Preheat a fan-forced oven to 210 C.
- Wash, then cut the sweet potato into wedges, approx 8cm long.
- Place the sweet potato wedges into a large mixing bowl, add the coconut oil and toss until they’re perfectly coated with oil. This will prevent burning an ensure crispiness during baking.
- Scatter the sweet potato wedges onto the baking tray and bake until crispy – approximately 30 minutes.
- While the sweet potato is baking, remove the broccoli stem (save it to throw into a soup or stirfry later). Cut the balance of the broccoli into florets and lightly steam until bright green.
- Once both groups of vegetables are cook, transfer to a serving platter. Drizzle with the Green Tahini, then sprinkle Dukkah ontop.
- Serve immediately.
Store leftover salad in an airtight container in the refrigerator.