Ingredients
- 250 g of small spelled
- 600 g sweet potatoes
- 3 tablespoon(s) of olive oil
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salt
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chermoula
- 4 handfuls of coriander sprigs
- 4 handfuls of flat-leaf parsley sprigs
- 1 clove of garlic
- 3 teaspoon(s) of paprika
- 3 teaspoon(s) of cumin
-
juice of 1⁄2 lime
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tahini sauce
- 3 tablespoon(s) of tahini
-
juice of 1⁄2 lime
- 1 teaspoon(s) garlic powder
- 1 ⁄4 teaspoon(s) salt
- 4 tablespoon(s) hot water
- 1 sheep’s yogurt
Preparation
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Rinse the spelled, put it in a saucepan with 75 cl of water. Bring to the boil, then reduce the heat and simmer, covered, for about 1 hour.
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Peel the sweet potatoes and wash them. Cut them into 3 cm cubes, put them in a baking dish with 1 tbsp. tablespoon of olive oil. Salt, mix, then bake at 200°C for 20 to 30 minutes, mixing once during cooking.
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Prepare the chermoula. Place all the ingredients in a blender and blend until you have the consistency of mince.
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Pour the sweet potatoes into a salad bowl, add the chermoula and mix.
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Prepare the tahini sauce. Mix the tahini, lemon juice, garlic powder and salt in a bowl. Mix little by little with 4 tbsp. of hot water, to obtain a creamy sauce. Add the sheep’s yogurt and mix.
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Salt the spelled when it is cooked, then let it rest for 10 minutes off the heat. Drain if necessary, then add to the sweet potatoes.
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Divide between plates and serve with the tahini sauce.