December is here, and it's time to start thinking about festive feasts. This hearty mushroom, sweet potato, and tahini salad is the perfect addition to your Christmas table. It's full of flavour and incredibly satisfying.
Ingredients
- 350 g sweet potatoes
- 250 g mushrooms
- 1 lemon, juiced
- 2 tbsp tahini
- 1 tbsp maple syrup
- 40 ml olive oil
- Salt and pepper
- 1/2 tsp of each garlic granules, chili flakes and oregano
- 1 garlic clove
- 1 small purple cannage
- A handful of arugula
- 1 carrot
- 1 spring onion
- 1 tbsp almonds
- 2 tbsp pomegranate seeds
Instructions
- Peel the potatoes and cut them in bite size pieces.
- Cut the mushrooms in larger chucks and place them in a baking tray along with the sweet potatoes.
- Drizzle a tablespoon of olive oil, season with salt and pepper and a pinch of the spices.
- Combine well and bake in a preheated oven at 180°C for 20-25 minutes.
- In a large bowl, add the tahini, maple syrup, the remaining olive oil, lemon juice, all the spices, grate the garlic clove and whisk to combine. Add a tablespoon or two of water, if needed, to loosen it up.
- Thinly slice the cabbage, shred the carrot and cut the spring onion and arugula.
- Add all the veggies into the bowl with the dressing and mix well to combine.
- Roast the almonds for a couple of minutes in a pan, and then roughly chop them.