THE USA TRAY BAKE (WITHOUT IMMIGRATION RESTRICTIONS)
“Roasted sweet potato with tahini is quite common at Native American barbecues in the US South. I love the subversive message of this combo, and have added a few more ‘migrants’ to join the party in ‘The Donald’s worst nightmare’.”
6 cardamom pods 2 tbs caster sugar 1 long sweet potato and 1 long purple
sweet potato, cut into wedges 2 carrots, cut into wedges
1/4 cup (60ml) extra virgin olive oil 8 dates, pitted, halved, chopped Juice and seeds of 1 pomegranate Finely grated zest and juice of 1 orange 400g can chickpeas, rinsed, drained 2 tbs tahini
1/ 2 cup (140g) Greek yoghurt (optional) 1 bunch mint, leaves picked, chopped Warmed flatbread, to serve
Preheat oven to 220°C. Line a baking tray with baking paper. Using a mortar and pestle, pound cardamom, sugar and 1 tsp salt flakes until well combined. Toss sweet potato, carrot and oil in a bowl to coat. Carefully arrange vegetables in a single layer over prepared tray and roast, turning halfway and scattering with cardamom mixture, for 25-30 minutes or until lightly caramelised.
Toss dates, 1/4 cup (60ml) pomegranate juice, pomegranate seeds and the orange juice in a bowl until combined.
Remove roasted vegetables from oven, scatter over the chickpeas and roast for a further 15 minutes or until carrots are soft and sweet potato is caramelised.
In a bowl, combine tahini and yoghurt, if using, with 1/3 cup (80ml) water and season.
Drizzle date and pomegranate dressing over vegetables and scatter with orange zest and mint. Serve with tahini yoghurt and flatbread.
The USA Tray Bake (without immigration restrictions) AMERICA