Sweet Potatoes & Almond Cream Salad

12h 50m

Colors, flavor, freshness! Enjoy the natural saltiness from feta cheese, the sweetness from the potatoes and the juiciness of the pomegranate, all topped with a delicious almond cream!

Perfect as a starter or main dish, and a great example of a vegetarian dish!

This dish was invented in one of Kuba’s day off, as he likes to cook fast and tasty, creating happy plates.

Having fun in the kitchen and spontaneous cooking sometimes can bring this effect. Party is on!

Playlist

Add ½ cup of water to a bowl with 1 cup of blanched almonds
Cover with cling film and refrigerate overnight
Preheat the oven to 180 °C
Trim and halve 2 large sweet potatoes
Cut each half in the middle
Transfer the sweet potatoes to a baking sheet and drizzle with extra virgin olive oil to taste
Season with salt to taste and organize the potatoes around the baking sheet
Bake the potatoes for 25-30m until tender
Transfer the almonds to a tall container. Add salt to taste and 1 tbsp of extra virgin olive oil
Blend until smooth
Add the juice of ½ lemon and mix to combine. The almond cream is ready
Cut 1 pomegranate in half
Catch a half in the palm of the hand, cut-side down. Gently tap with the back of a spoon to release the arils until empty. The pomegranate is deseeded
Remove the potatoes from the oven and add 4 tsp of honey. Mix it to combine
Plate the potatoes on a serving dish and add portions of the Almond Cream over the slices
Add crumbled feta cheese to taste
Add pomegranate seeds and coriander leaves to taste
Sprinkle red chili flakes and drizzle extra virgin olive oil to taste. The sweet potatoes & almond cream salad is ready
Enjoy!