VEGETARIAN

Sweet Potato and Tzatziki Salad

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Recipe by Sarah Johnson, chef at a popular American restaurant. The flavor of hot sweet potatoes is greatly enhanced by the combination with a cold cucumber yogurt sauce. The green salad may seem to stand alone on the plate, but in reality, everything here plays off one another: the crunch of almond slivers, the creamy tenderness of the sweet potato, and the herbs that refresh the taste. Altogether, it makes for a complete dish that doesn’t require any meat or side dishes.

Ingredients

Sweet Potato - 14.1 oz
Vegetable Oil - 1 fl oz
Spinach - 1.4 oz
Corn Salad - 0.7 oz
Romaine lettuce - 1.4 oz
Dill - 0.4 oz
Parsley - 0.9 oz
Marinated cherries - 4.2 oz
Courgette - 4.2 oz
Chopped almonds - 0.7 oz
20% Sour Cream - 3.5 oz
Cucumbers - 3.5 oz
Meyer Lemon Juice - 0 fl oz
Garlic - 1 clove

Step by Step guide

Step 1

Thoroughly wash the sweet potato with a brush, drizzle with oil, sprinkle with salt, and wrap it in foil.

Step 2

Bake in a preheated oven at 356°F for 40 minutes to one and a half hours, depending on the size. The cooked sweet potato should be easily pierced with a skewer or knife.

Step 3

Prepare the tzatziki sauce. Grate the cucumbers on a coarse grater and squeeze out the excess moisture. Combine the cucumbers with sour cream, add a couple of sprigs of dill and cilantro, chop the leaves and add them to the sauce as well. Also, add minced garlic, lemon juice, season with salt and pepper, and mix well.

Step 4

Combine the lettuce leaves, add chopped parsley and dill, and thinly sliced zucchini. Arrange a mound of greens on a serving plate and sprinkle with almond petals.