Roasted sweet potato and freekeh salad with harissa-yogurt dressing
- Preparation and cooking time
- Total time
- Easy
- Serves 3
Ingredients
- 2 medium (about 450g) sweet potatoes, cut into 3cm cubes
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 1 tbsp vegetable oil
- 250g pouch ready-to-eat freekeh
- a handful rocket
- ½ a small bunch coriander, torn
HARISSA YOGURT DRESSING
- 3 tbsp 0% fat greek yogurt
- 1 tbsp rose harissa
- 1 lemon, juiced
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Toss the sweet potato with the spices and oil, and put on a baking tray. Roast for 30-35 minutes or until the sweet potato is really tender and charred at the edges.
- STEP 2
Heat the freekeh following pack instructions and tip into a bowl with the sweet potato. Whisk the dressing ingredients with 1-2 tbsp of cold water, to a drizzle-able consistency.
- STEP 3
Add the rocket, coriander and 2/3 of the dressing to the freekeh and sweet potato, and gently mix. Serve and drizzle with the remaining dressing.
