Middle Eastern Black Bean Salad | With Roasted Sweet Potatoes
(0)
40 min
Under an hour
Kifli Kukták
Színes, laktató őszi főétel saláta tápláló fekete babbal, fűszeres sült édesburgonyával, selymes fokhagymás-citromos tahini öntettel, krémes feta sajttal és ropogós pirított tökmaggal.
Preparation method
Roasting the sweet potatoes
Preheat the oven to 200 °C and line a baking sheet with parchment paper. Peel the sweet potatoes and cut them into bite-sized, approximately 2 cm cubes.
Toss the sweet potato cubes with 2 tablespoons of extra virgin olive oil, half a teaspoon of ground cumin, half a teaspoon of salt, and a pinch of black pepper, then spread them out on the baking sheet and roast for 25 minutes until golden brown and tender.
Preparing the dressing and seeds
Toast the pumpkin seeds in a small dry skillet over medium heat for 2–3 minutes until fragrant, then set aside to cool.
Chef's tip
The consistency of the tahini dressing can easily be adjusted with water: it may initially seize and thicken from the lemon juice, but adding a few tablespoons of lukewarm water will turn it perfectly creamy.
The salad is delicious both warm and cold, and it packs well for lunch at work the next day.
Ingredients
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