delicious - - MATT PRESTON -


“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

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