Roasted Romanesco salad with pomegranate aioli
Step 1/3
- 3 sweet potatoes
- 3 tbsp extra-virgin olive oil
- 1 tbsp paprika
- 1 tsp cumin
Preheat the oven to 400°F / 205° C. Chop the sweet potatoes into thin wedges, about 0.5 inch thick. Place on a baking tray and toss with olive oil, paprika, and cumin. Bake for 30 minutes until warm and toasted.
Step 2/3
- 75 g tahini
- 50 ml lemon juice
Make the tahini lemon sauce. In a bowl combine the tahini and lemon juice, along with a dash more of cumin and paprika. If the sauce is not runny enough, you can add more water or lemon juice. It should taste earthy with a citrus aftertaste.
Step 3/3
- 1 sprig parsley (for garnish)
- sea salt (for serving)
- pepper (for serving)
- plate
Take the sweet potatoes out of oven and place on a serving tray. Drizzle the sauce on and garnish with parsley, salt, and pepper. Serve and enjoy!
in Berlin