The name is a mouth full, for good reason, because the dish is absolutely divine! Don’t be put off by the fancy name, it is simply a delicious Moroccan style spice made up of a combination of ground black pepper, coriander, ginger, paprika, cardamom, nutmeg, turmeric, cayenne, cloves AND rose petals. I bought it from Waitrose in the spice section, it is made by Bart Blends and what I love about their spices is they don’t have any added sugar, which, if you read labels when shopping, you will see that a large number of spice blends contain sugar (yeah I know right?!).
If you are unable to get your hands on this spice, then any exotic spice blend will work beautifully, try a Harissa or Garam Masala.
The minted tahini sauce is also super tasty. Tahini is such a versatile paleo ingredient, used for anything from paleo fudge to salad dressing. The nutty almost peanut butter flavour is what gives it such versatility, and my favourite is to combine it with fresh herbs and garlic to add a nutritious and really delish flavour to vegetables and salads. Make sure you buy a good quality brand, one that does not have any thickeners or emulsifiers, just one with plain old sesame seeds will do, like this one from Meridian Light Tahini.
This recipe I have made using 3 medium sized potatoes, but it can be scaled depending on your own quantity requirements.
Wash and slice the sweet potatoes lengthways
Divide the coconut oil between all the slices and and spread it over the entire surface of the potatoes as you would if buttering toast (what is toast you ask? wink)
Spinkle the spice blend over, and then pop it into the oven
Once the potatoes are busy roasting away, combine all the dressing ingredients in a blender tub, and blend until smooth and creamy
Tranfer the potato halves to a plate, top with dressing, slices of red chilli, fresh mint and pumkin seed or pistashio nuts, best served warm.
- 3 large sweet potatoes
- 1 Tbsp coconut oil
- 2 tsp Ras El Hanout spice (or Harissa, or Garum Masala)
- MINT TAHINI DRESSING
- 3 Tbsp tahini
- 6 Tbsp warm water
- handful of fresh mint
- 1 garlic cloved, chopped or crushed
- juice of 1 lime
- pinch of salt
- 1/4 tsp raw apple cider vinegar
- Preheat the oven to 200ºC
- Prepare a baking tray with foil or baking paper
- Wash and slice the sweet potatoes lengthways.
- Evenly distribute the coconut oil between slices and spread it over the entire top (like buttering toast)
- Sprinkle the spice over the coconut oil.
- Transfer the baking tray into the oven.
- Roast for about 30min, or until they are soft in the centre
- TO MAKE THE DRESSING
- Combine all the ingredients in a blender cup
- Blend at high speed until creamy and smooth
- Once the potatoes a ready, leave them to cool sightly, then top with the dressing, slices of red chilli, fresh mint leaves and pumpkin seeds
- Serve warm