1/4 - 1/2cup`lebne or yogurt cheesedepending on richness you want
1 to 2tbsptahini
1russet or yellow potatopeeled
extra virgin olive oilfor drizzling
1yellow or redcarrotpeeled
2green onionstrimmed and sliced including greens
Smallhandfulchopped cilantro leaves
1/2red jalapeñothinly sliced (optional)
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.
When potatoes are done let them cool a bit, then scrape off baking sheet into the bowl of grated carrot mixture. Lightly toss and correct seasoning if necessary.
Put the lebne and tahini in a small bowl. Stir together but don't completely combine.
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.