Sweet potato and fig salad with ras el hanout

Name: Sweet potato and fig salad with ras el hanout
Prep time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 1 tsp maple syrup; 120 g plain greek yoghurt; 1 organic lemons; 6 figs; 1 bunch parsley; 700 g sweet potatoes; 2 tbsp wok oil; herb salt; 2 tsp ras el hanout

main dish salad

Total: 55 min. | Active: 25 min.

vegetarian, gluten-free

854 Likes

Fig season is so short that fig lovers like me end up with figs coming out of their ears during these few weeks of the year. As a lover of sweet potatoes, too, this particular combination is a personal favourite. This dish is spicy, light and incredibly moreish!

Nadja - LouMalou

Ingredients

for 4 person

Salad
700 g	sweet potatoes, peeled, sliced
2 tbsp	wok oil (e.g. ginger and lemongrass)
6	figs, sliced

Dressing
120 g	plain greek yoghurt
1	organic lemon, use grated zest and juice
2 tsp	ras el hanout
1 tsp	maple syrup
	herb salt to taste
1 bunch	parsley, finely chopped

How it's done

Salad

Spread the sweet potatoes on a baking tray, drizzle with the wok oil.

Bake for approx. 30 mins. in the centre of an oven preheated to 190°C.

Remove the sweet potatoes, allow to cool slightly. Place the figs on top.

Dressing

Combine the yoghurt with the lemon zest, lemon juice, ras el hanout and maple syrup, season with salt. Drizzle the dressing over the salad, garnish with parsley.

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