These sweet potato wedges are coated in a spicy harissa mixture, roasted until crispy and topped with a creamy feta and Greek yoghurt sauce. A sprinkle of za’atar adds an herby finish. Serve them as a side or pile everything onto a big plate to share.
Ingredients 10
Wedges
Feta Yoghurt Sauce
Garnish
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Method 6
Preheat your oven to 180°C (fan-forced).
In a small bowl, mix , and .
In a large bowl, toss the with the harissa mixture and until evenly coated.
Spread the out on a lined baking tray and roast for 40–45 minutes or until crispy on the edges.
Meanwhile, combine , and in a small bowl. Mix until smooth and creamy.
To serve, spread the onto a large plate in a circular motion. Arrange the roasted on top and finish with a sprinkle of .
Sebi Nutrition's tips
Dairy contains casein, a protein that helps break down capsaicin, so it literally cools things off!
