Really fresh and bursting with flavour, this salad is great served with flatbreads to scoop it all up. Or roll it up into wraps. An optional tablespoon of tahini in the sauce can add an interesting note, but the pink peppercorns really set everything alight.
A rather underrated spice that is so fruity, pink peppercorns should be used much more. They are lovely lightly toasted and crushed, and added on top of curries, soups and stews.
Serves 4
sweet potatoes 6, about 1kg in total
garlic 1 clove
yoghurt 250g
extra virgin olive oil 2 tbsp, plus extra to serve
cucumber ½, deseeded and cut into 1cm cubes
sumac 1 heaped tsp
pink peppercorns 1 tbsp, lightly toasted in a dry pan, then roughly crushed in a pestle and mortar
fresh coriander 15g, leaves picked
mint 15g, leaves picked
dill 15g, leaves picked
sea salt flakes
Preheat the oven to 180C fan/gas mark 6.
Place the whole sweet potatoes on a tray and roast in the oven for 25-35 minutes until completely soft. Remove from the oven and leave to cool slightly until you are ready to serve.
Meanwhile, crush the garlic to a paste with a pinch of salt in a pestle and mortar or grate on a fine grater. Transfer to a bowl and mix in the yoghurt and olive oil with a pinch of salt.
When you are ready to serve, halve the sweet potatoes and then cut each half into thirds. Spoon the yoghurt sauce on to a platter or serving plate.
Follow with the sweet potato, cucumber, sumac and pink peppercorns. Finally mix together and scatter over the herbs. Drizzle with oil and serve.
From Your Daily Veg by Joe Woodhouse (Pavilion, £22)
