I found a similar recipe in the Delicious Magazine in 2020 and loved it so much. This is my version of that recipe. It is great as a main meal or as a side with your Braai. I do serve the dressing on the side so that everyone can add as little or as much as they want. Personally I love mine with a lot of the dressing mixed in. It is yumm. It lasts a few days in the fridge. Try it and make it your own.
Ingredients
- Salad
- 2 Sweet potatoes, peeled and cut into bite-size chunks
- 2 tbs olive oil
- 1 tsp ghormeh sabzi or 1 tsp oregano
- 1 small red onion, thinly sliced
- Juice of 2 lemons
- 1 x 400g tin of Chickpeas drained and dried
- 1 tsp harissa
- 3 mini cucumbers, quartered, deseeded and cut into chunks
- 15g flat leaf parsley, chopped
- 15g fresh mint, chopped
- 15g fresh dill, chopped
- 50-100g Feta, crumbled
- Dressing
- 4tbs Greek yoghurt
- 25 ml milk Kefir
- 2 tbs lemon juice
- 2 tbs olive oil
- salt and pepper to taste
Method
- Preheat the oven to 200 C
- Place the sweet potato chunks on a baking tray and then drizzle 1 tsp of olive over them season with salt and pepper and the ghormeh sabzi or oregano. Toss to coat and roast for 20 minutes.
- Meanwhile in a bowl place the sliced onion with the juice of 1 lemon and some salt to make a quick pickle and set aside.
- In another bowl toss the chickpeas with the harissa and 1 tbs of olive.
- In a salad bowl place add the shopped herbs and cucumber chunks.
- When the sweet potato are done remove the baking tray and push the sweetpotatoe to one side add the chickpeas and bake again for a further 10 minutes. Take out and let it cool a little bit.
- Toss the chickpeas and sweet potato with the herbs in the salad bowl. Now scatter the red onions over and crumble the feta over.
- Drizzle some of the dressing over and place the rest of dressing on the side for everyone to add as much as they like.
- Enjoy the salad!
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