Servings |
Ingredients
Dressing
- 1/4 - 1/2 cup` lebne or yogurt cheese depending on richness you want
- 1 to 2 tbsp tahini
For Salad
- 1 yam peeled
- 1 russet or yellow potato peeled
- extra virgin olive oil for drizzling
- 1 yellow or red carrot peeled
- 1 orange carrot peeled
- 2 green onions trimmed and sliced including greens
- Small handful chopped cilantro leaves
- 1 garlic clove peeled
- 1/2 red jalapeño thinly sliced (optional)
Ingredients Dressing
For Salad
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Instructions
For Salad
- Preheat oven to 400 degrees.
- Cut the sweet and white potatoes into large dice. In a small bowl toss with a drizzle of olive oil and salt to taste. Lay the potatoes out in a single layer on a parchment or aluminum lined baking sheet. Roast the potatoes just until lightly browned and tender but not so soft that they'll lose their shape when mixed with other ingredients. Turn the potatoes half way through cooking.
- Grate the carrots into a bowl. Add the green onions, cilantro and jalapeño, if using. Use a microplane to grate the garlic clove into the bowl. Add a pinch of salt and toss. Set aside and wait for potatoes to roast.
Assemble Salad
- To assemble the salad you can either layer the dressing with the salad ingredients or you can mix the dressing in with the potato mixture.
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