Spelled salad, roasted sweet potatoes

Ingredients

  • 250 g of small spelled
  • 600 g sweet potatoes
  • 3 tablespoon(s) of olive oil
  • salt

  • 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

  • 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

  1. 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.

  2. 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.

  3. Prepare the chermoula. Place all the ingredients in a blender and blend until you have the consistency of mince.

  4. Pour the sweet potatoes into a salad bowl, add the chermoula and mix.

  5. 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.

  6. 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.

  7. Divide between plates and serve with the tahini sauce.

Similar Posts