Roasted sweet potato and freekeh salad with harissa-yogurt dressing
- Preparation and cooking time
- Total time
- Easy
- Serves 3
Skip to ingredients
- 2 medium (about 450g) sweet potatoescut 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 coriandertorn
HARISSA YOGURT DRESSING
- 3 tbsp 0% fat greek yogurt
- 1 tbsp rose harissa
- 1 lemonjuiced
Nutrition: per serving
- kcal430low
- fat9.7g
- saturates1.3g
- carbs66.8g
- sugars23.4g
- fibre13.6g
- protein12g
- salt0.5g
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.
