Sweet Potatoes with Pomegranate-Tahini Dressing

A delicious vegan starter with very typical middle-eastern ingredients like tahini, sumac, pomegranate and pistachios. Very easy to prepare and works very well as a salad, too. Simply add rocket, cucumber and feta cheese.

Ingredients
As a starter to share between 2

• 1 large sweet potatoes (or 2 small ones)

• 2 tbsp olive oil

• 3 tbsp pomegranate seeds

• 5 crushed pistachios

• 1 tsp oregano

• 1/2 tsp sumac

• 1/2 tsp salt

For the dressing:

• 1 tbsp tahini

• 1 tbsp lemon juice

• 1/2 tbsp pomegranate molasses

• 2 tbsp cold water

Method

1. Preheat oven to 200 degrees.

2. Wash sweet potato and cut into wedges. Place in a bowl and mix with 2 tbsp olive oil, 1 tsp oregano, 1/2 tsp salt.

3. Lay wedges out on a baking tray and bake for 40 minutes. Turn them around after 20 minutes so they get to bake from both sides.

4. Meanwhile, mix 1 tbsp tahini, 1 tbsp lemon juice, 1/2 tbsp pomegranate molasses, 2 tbsp cold water. Roughly chop 5 pistachios.

5. Place potato wedges on a plate, drizzle with tahini-pomegranate dressing, sprinkle with 1/2 tsp sumac, 3 tbsp pomegranate seeds, chopped pistachios.

Enjoy!