Roasted Sweet Potatoes with Spicy Feta-Olive Salad
Posted: Mon Apr 09, 2007 7:57 pm
Saw this on another site and thought it sounded completely yummy. Not tried it myself but will be very soon.
Ingredients.
2 large sweet potatoes
200g (about 1/2 lb) block good feta cheese cut into 1/2-inch (1 cm) cubes
2/3 cup black oil-cured olives pitted and chopped
1/2 red onion, chopped
1/2 red bell pepper, chopped
1 clove garlic, minced (optional)
1/2 cup chopped fresh coriander
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
2-3 tablespoons extra virgin olive oil
juice of 1/2 lemon
salt
For the top you could add sour cream, creme freice, hummous, chilli butter
Preheat the oven to 375F/190C. Wash the potatoes to rid them of any dirt and place on a foil-lined baking pan in the oven (no need to prick them). Bake until they are completely soft, about 45-60 minutes
While the potatoes are roasting, make the salad. Toast the cumin and coriander seeds in a dry pan, stirring often, until they smell fragrant and toasty. Set aside to cool, then crush them coarsely in a mortar. Mix together all the salad ingredients in a bowl and leave to marinate in the fridge until the potatoes are done. When they are, remove them from the oven and place on plates. Slice them lengthwise down the center, folding open to reveal the orange flesh inside. Sprinkle with a little salt and pepper. Pile half the feta salad on each potato, and eat!
Ingredients.
2 large sweet potatoes
200g (about 1/2 lb) block good feta cheese cut into 1/2-inch (1 cm) cubes
2/3 cup black oil-cured olives pitted and chopped
1/2 red onion, chopped
1/2 red bell pepper, chopped
1 clove garlic, minced (optional)
1/2 cup chopped fresh coriander
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
2-3 tablespoons extra virgin olive oil
juice of 1/2 lemon
salt
For the top you could add sour cream, creme freice, hummous, chilli butter
Preheat the oven to 375F/190C. Wash the potatoes to rid them of any dirt and place on a foil-lined baking pan in the oven (no need to prick them). Bake until they are completely soft, about 45-60 minutes
While the potatoes are roasting, make the salad. Toast the cumin and coriander seeds in a dry pan, stirring often, until they smell fragrant and toasty. Set aside to cool, then crush them coarsely in a mortar. Mix together all the salad ingredients in a bowl and leave to marinate in the fridge until the potatoes are done. When they are, remove them from the oven and place on plates. Slice them lengthwise down the center, folding open to reveal the orange flesh inside. Sprinkle with a little salt and pepper. Pile half the feta salad on each potato, and eat!