Roasted sweet potatoes coated in fennel seeds, lemony chickpeas, toasted pumpkin seeds and a garlicky tahini sauce. My idea of bliss!
It’s early spring in Cape Town and we are definitely in between seasons, not warm enough to eat outside yet and still cold enough to crave hearty salads.
This is the perfect salad while we wait for some heat and also the type of food I like to eat, colourful, full of flavour and lots of different textures.
Tahini is a Middle Eastern paste made from roasted sesame seeds, its delicious and can be used in savoury and sweet dishes. I tend to try to source ‘runnier’ versions as its easier to use in dressings and marinades. Sumac is a citrusy ‘spice’ made from crushed sumac berries and it adds a final fruity kick to the salad.
Getting Ahead: all the elements of the salad can be made ahead, kept apart, only add the dressing just before serving.
Seasonal Swaps: you can use butternut instead of sweet potatoes and white sweet potatoes instead of the orange fleshed ones. I used a mixture of herbs for my salad, parsley, fennel fronds, dill & mint will all work well.
Serves 4 (6 as a side)