Honey Roasted Sweet Potato Mezze Platter over Labneh & Tabbouleh
Original Recipe by GoodFood
Prep time: 15 minutes || Cook time: 30 minutes || Serving: 2 || Rating X/10
Ingredients
- 450g Sweet potatoes, cut lengthwise into 1/2 inch wedges
- tabbouleh
- can replace bulgur with quinoa
- 100ml Labneh
- 1 Cucumber
- 2 tablespoons Honey
- 1 tablespoon Red wine vinegar
- 1 tablespoon Sumac & Garlic spice blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, sumac, garlic)
Instructions
- Roast the sweet potatoes
- Preheat the oven to 450°F.
- On a lined sheet pan, toss the sweet potato wedges with a drizzle of oil. Season with 1/3 of the spice blend.
- Arrange in a single, even layer and roast in the oven, 22 to 24 minutes, flipping halfway through, until browned and tender when pierced with a fork.
- Remove the sheet pan from the oven and switch the oven to broil; drizzle the sweet potatoes with 2/3 of the honey. Return to the oven and continue to cook, 2 to 3 minutes, until browned.
- Mise en place - need to work on step 3
- Medium-dice the cucumber.
- Make the vinaigrette by combining the red wine vinegar, the remaining honey and 1 tablespoon olive oil; season with S&P to taste.
- Season the tabbouleh
- Add the vinaigrette and season with S&P to taste. Toss well.
- Season the Labneh
- In a medium bowl, make the seasoned labneh by combining the labneh and remaining spice blend; season with salt and pepper to taste. Stir to combine.
- Divide the seasoned labneh between your plates and spread in a circular motion. Top with the tabbouleh and then the sweet potato wedges.