Monday, March 5, 2012

Tunisian Sweet Potato Salad with Harissa Aioli

Preheat oven to 425°
1.5-2 lbs (2 large) sweet potatoes, peeled and cut into 1 inch cubes
1 Tbsp. olive oil
1 Tbsp. minced garlic
1/4 tsp. caraway seeds
 fresh ground pepper
1/2 tsp. sea salt

Mix and toss in roasting pan and roast for 20, stir and roast 20 to 25 minutes more until crisped and caramelized on outside, tender inside.    Set aside to cool. 

Harissa Aioli
1/2 cup light mayonaise
1/4 cup plain greek fat free yogurt
2 Tbsp. harissa paste
1 tsp. minced garlic
1/4 tsp. ground coriander seed
2 1/2 tsp. lemon juice
1/4 tsp. dijon mustard

Mix aioli and set aside.

Sweet Potato Salad
Roasted potatoes
14-16 kalamata olives, pitted and quartered
1/4 cup feta cheese crumbled
1/2 small onion, thinly sliced
about 1/2-3/4  Harissa aioli, save the rest for sandwiches
1/4 cup cilantro leaves, chopped

Once potaotes have cooled, mix in olives, onions, feta and aioli.   Garnish with cilantro.  Serve now or cover and refrigerate until ready to serve.

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