April 23, 2009

Roasted Sweet Potatoes with Spicy Feta-Olive Salad



Hello

The next recipe is a treasure i found on a great food blog www.travelerslunchbox.com and immediatly had to try this... i adore sweet potatoes and with this salad it is a hit combination - i have made it several times and it is a keeper in my recipe box... many readers from TOH bullting board and also in germany enjoy this recipe since i linked it there... So thanks for this recipe Melissa for this very special treat!!
Cheers
Alissa


Roasted Sweet Potatoes with Spicy Feta-Olive Salad

Recipe Source: Inspired by a recipe in Crazy Water, Pickled Lemons
Serves: 2 as main course, 4 as side dish (can easily be multiplied)

2 large sweet potatoes, 3/4-1 lb each
200 g (about 1/2 lb) block good feta cheese (sheep's milk is the best - try feta imported from Greece or France), cut into 1/2-inch (1 cm) cubes
2/3 cup black oil-cured olives (or other high-quality olives), pitted and chopped (kalamata)
1/2 red onion, chopped
1/2 red bell pepper, chopped
1 clove garlic, minced (optional)
1/2 cup (packed) chopped fresh coriander/cilantro or parsley for those who don't like the flavor of cilantro
1/2 teaspoon cumin seeds (ground ok)
1/2 teaspoon coriander seeds (ground ok)
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
2-3 tablespoons extra virgin olive oil (2 tbsp. but more would be good too)
juice of 1/2 lemon
salt and pepper

something cool and creamy to dollop on top: sour cream, yogurt, tzaziki... even hummus!
Preheat the oven to 375F/190C. Wash the potatoes to rid them of any dirt and place on a foil-lined baking pan in the oven (no need to *** them). Bake until they are completely soft, about 45-60 minutes (depending on their size).

While the potatoes are roasting, make the salad. I like to toast the cumin and coriander seeds before using them, but you don't have to. If you do, just heat them in a dry pan, stirring often, until they smell fragrant and toasty. Set aside to cool, then crush them coarsely in a mortar or with the back of a heavy knife (if using whole seeds). Mix together all the salad ingredients in a bowl and leave to marinate in the fridge until the potatoes are done (add a little more olive oil if it seems dry). When they are, remove them from the oven and place on plates. Slice them lengthwise down the center, folding open to reveal the orange flesh inside. Sprinkle with a little salt and pepper. Pile half the feta salad on each potato, and eat!

go on over there and look at the wonderful pic...

http://www.travelerslunchbox.com/journal/2005/6/9/for-the-sweet-love-of-spud.html

"Notes: I can't get enough of this dish. The contrasts between hot and cold, sweet and salty, crunchy and soft are mind-blowing. I make it in a slightly different way every time, depending on what I have in the fridge, but it graces our plates at least once a week. It is so simple, so quick, and so delicious - I am head over heels in love with sweet potatoes. " Melissa from Travellers Lunchbox

130%;">Gebackene Süßkartoffel mit würzigem Feta - Oliven - Salat

2 große Süßkartoffeln, (500g je) mit dem orangenen Fleisch!
200 g Feta-Käse, in 1 cm Würfeln
1 Handvoll Oliven, schwarze (best eQualität), entsteint und gehackt
½ Zwiebel(n), rote, gehackt
½ Paprikaschote(n), gelbe o. rote, fein gehackt
1 Zehe/n Knoblauch, fein gehackt
etwas Koriandergrün, gehackt
½ TL Kreuzkümmel (Cumin)
½ TL Cayennepfeffer
¼ TL Pfeffer, schwarzen frisch gemahlen
2 EL Olivenöl, hochwertiges
½ Zitrone(n), den Saft
etwas saure Sahne, Tzatziki oder Hummus
½ TL Koriander
Dies Rezept eignet sich als Hauptgericht für 2 Personen oder als Beilage/Vorspeise für 4.

Den Ofen auf 200°C vorheizen.

Die Süßkartoffel gut schruppen und auf ein mit Backpapier ausgelegtes Backblech legen und ca. 45 -60 min backen - bis sie weich sind.

In der Zwischenzeit bereiten Sie den Salat zu:
Rösten Sie Cumin und Koriander kurz in einer Pfanne an (diesen Arbeitsschritt können sie auch auslassen), abkühlen lassen und dann im Mörser zermahlen.
Nun mischen Sie alle Salatzutaten zusammen und stellen Sie den fertigen Salat zum Marinieren in den Kühlschrank bis die Kartoffeln fertig sind.

Sobald die Kartoffeln fertig sind, auf Tellern platzieren und der Länge nach aufschneiden und mit Salz & Pfeffer bestreuen und anschließend etwas von dem Fetasalat auf die Kartoffel geben und einen Klecks saure Sahne, Tzatziki oder Hummus draufgeben und genießen.


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