PERSIAN INSPIRED SALAD WITH SWEET POTATO AND SPINACH
From the blog "Sprouts in the Hood" and influenced by Najmieh Batmanglij's recipes, this salad is unusual, delicious and works as a main dish for 2 or as a salad course for 4. I roasted my sweet potato and used spring onions in place of the garlic stems. I also skipped the red pepper flakes and saffron, though I'm sure each would be a fine addition.
Provided by Chef Kate
Categories Yam/Sweet Potato
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 19
Steps:
- Microwave sweet potato until soft. Run cold water over potato, while peeling skin off. Set aside.
- In a skillet, brown the onions and garlic in butter or ghee. Then add sweet potato, garbanzo beans, rose water, hot pepper flakes, turmeric, saffron and salt.
- Let mixture cool then add dill, spearmint, parsley, garlic stems and spinach.
- Dress with some lemon juice and olive oil.
- Garnish with a dollop of yogurt and pine nuts.
Nutrition Facts : Calories 531.3, Fat 14.9, SaturatedFat 4.9, Cholesterol 15.3, Sodium 499.9, Carbohydrate 89.1, Fiber 12.3, Sugar 6.7, Protein 16.9
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