Loaded Sweet Potato Fries
This vegetarian dish is a glorious lunch, you could also use it as a side if you wish.
Ingredients
For the Fries
- 2 Sweet Potatoes
- 1 tbsp Cornflour
- 1.5 tsp Paprika
- Good Grind Black Pepper
- Glug of Garlic Oil
For the Chickpeas
- 1 Can Chickpeas
- 1 tbsp Garlic Oil
- 1 tsp Paprika
- 0.5 tsp Chilli Powder
- Pinch Salt & Pepper
For the Slaw
- Half a Red Cabbage
- 1 Red Eating Apple
- 1 tbsp Mayonnaise
- 1 tbsp Cider Vinegar
- 1 tbsp Olive Oil
- 1 tbsp Plain Yoghurt
- Salt & Pepper to taste
For the Dressing
- 4 tbsp Plain Yoghurt
- 2 tbsp Tahini
- 1.5 tsp Lemon Juice
- Pomegranate Seeds to serve
Instructions
- Peel the Sweet Potatoes and cut into equal fries.Put cut fries into a bowl and cover with water soak for 30 mins.
- Mix together the Cornflour, Paprika & Pepper.Preheat oven to 200°C
- Drain and Rinse the Chickpeas in a colander and discard any loose shells.Pat the Chickpeas dry with paper towels and discard any shells that come loose.Mix the chickpeas with the Garlic Oil, Paprika, Chilli Powder, Salt & Pepper and pour into a roasting tin.Roast Chickpeas for 40 mins.
- Drain, Rinse and pat dry the sweet potato fries.Mix the cut fries with the oil in a bowl and when covered toss with the Seasoned Cornflour.Put on baking paper lined baking trays and bake for 30 minutes flipping them all at the 15 minute mark.
- Shred the Red Cabbage and cut the Apple into matchsticks.(You could grate the apple if you wish)
- In a bowl mix the remaining slaw ingredients the Mayonnaise, Vinegar, Olive Oil, Yoghurt, Salt & Pepper to combine.Then pour over the Cabbage and Apple and toss to cover.
- In a small jar mix the dressing ingredients Yoghurt, Tahini & Lemon Juice shake to combine and taste, you can add salt if it needs it.
- Pull out the Fries and Chickpeas and build your dish. Slaw then Fries topped with the Tahini Dressing and the Chickpeas and a scattering of Pomegranate Seeds