Sweet Potato, Tahini Yoghurt + Gremolata by Alfiecooks

Ingredients

• 2 small sweet potatoes
• 1 large handful fresh parsley, finely chopped
• 50g toasted nuts
• 1 lemon, juice + zest
• 2 garlic cloves, minced
• 200g greek-style yoghurt
• 4 tbsp tahini
• 1 tbsp (adjust to taste) extra virgin olive oil
• 1/2 tsp (adjust to taste) salt
• 1/2 tsp (adjust to taste) pepper
• 1/2 lemon, for zest in gremolata
• 1 cup pickled onions
• 1 cup feta

Instructions

1. Chop sweet potatoes into 1-2cm thick slices, season with salt, pepper, and olive oil.
2. Heat a griddle pan until smoking, add sweet potato slices, and press down for 3-5 minutes per side until charred.
3. Finish cooking sweet potatoes in a pre-heated oven or air-fryer for 5-10 minutes until tender.
4. For the gremolata, combine chopped toasted nuts, parsley, 1 minced garlic clove, a glug of olive oil, lemon zest, salt, pepper, and optional lemon juice.
5. For the tahini yoghurt, whisk together yoghurt, 1 minced garlic clove, tahini, lemon juice, and salt
6. To serve, spread tahini yoghurt on a plate, top with griddled sweet potatoes, and lashings of gremolata.
7. Crumble over optional feta and pickled onions, and serve with salad and bread.