Baked Sweet Potato Salad with Tzatziki
4 servings
120 minutes
A recipe from Maria Goryacheva, chef of the Polet restaurant. The taste of hot sweet potatoes really benefits from the combination with a cold cucumber sauce made from sour cream. The green salad seems to live on the plate by itself, but in fact everything here plays along and drinks with each other: the crunch of almond petals, the viscous tenderness of the sweet potato, and the greens that refresh the taste. All in all, it's a complete independent dish that doesn't require any meat or side dish.
1
Wash the sweet potato well with a brush, drizzle with oil, sprinkle with salt, and wrap in foil.
- Sweet potato: 400 g
- Vegetable oil: 40 ml
- Lemon juice: 7 ml
- Flaked almonds: 20 g
2
Bake in a preheated oven at 180 degrees for 40 minutes to an hour and a half, depending on size. The cooked sweet potato should be easily pierced with a skewer or knife.
- Sweet potato: 400 g
3
Prepare tzatziki sauce. Grate cucumbers on a coarse grater and squeeze well. Combine cucumbers with sour cream, tear off a couple of sprigs of dill and cilantro leaves, chop and add to the sauce. Also add minced garlic, lemon juice, salt, pepper and mix well.
- Cucumbers: 100 g
- Sour cream 15%: 100 g
- Dill: 12 g
- Parsley: 25 g
- Garlic: 1 clove
- Lemon juice: 7 ml
4
Mix the salad leaves, add chopped parsley and dill, and thinly sliced zucchini. Place a mound of greens on a serving plate and sprinkle with almond petals.
- Spinach: 40 g
- Lamb's lettuce (mache): 20 g
- Romano lettuce: 40 g
- Parsley: 25 g
- Dill: 12 g
- Zucchini: 120 g
- Flaked almonds: 20 g
5
Peel the sweet potato, cut it into large wedges, and place it next to the salad. Top the sweet potato with a tablespoon of tzatziki.
- Sweet potato: 400 g
- Sour cream 15%: 100 g