Honey Roasted Sweet Potato Mezze Platter
over Labneh & Kale-Quinoa Tabbouleh
Cooking time
30 minutes
Servings
2/4
Calories
640 /serving
Tabbouleh is one of our favourite salads: endlessly versatile, it’s a hearty, herby, lemony wonder that works for every season! We add a fun twist to this version, replacing cracked bulgur with quinoa, a flexible grain that mixes well with kale, cherry tomatoes and cucumber. Our tart red wine vinaigrette and plenty of fresh chopped parsley give this plant-based salad a toothsome herbal bite. To round out this pretty platter, roast sweet potato wedges in a sumac-inspired spice blend and honey, and serve these colourful taters with the tabbouleh over a bed of seasoned labneh.
We will send you:
- 140g Cherry tomatoes
- 1 Bunch of parsley
- 1 Scallion
- 1 Cucumber
- ½ Bunch of kale
- 450g Sweet potatoes
- 15ml Red wine vinegar
- 14g Honey
- 95g White quinoa
- 100ml Labneh
- 15g Sumac & Garlic spice blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, sumac, garlic)
Contains: Milk, Mustard, Sulphites
You will need:
Medium pot
Strainer
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Total Fat
18 g
Saturated Fat
5 g
Sodium
1120 mg
Total Carb
103 g
Sugars
22 g
Protein
23 g
Fibre
15 g
Preparation
Roast the sweet potatoes
Preheat the oven to 450°F. Cut the sweet potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss the sweet potato wedges with a drizzle of oil; season with ⅓ of the spice blend. Arrange in a single, even layer and roast in the oven, 22 to 24 minutes, flipping halfway through, until browned and tender when pierced with a fork. Remove the sheet pan from the oven and switch the oven to broil; drizzle the sweet potatoes with ⅔ of the honey. Return to the oven and continue to cook, 2 to 3 minutes, until browned.
Cook the quinoa
While the sweet potatoes roast, cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the white bottom of the scallion and cook, stirring, 30 seconds to 1 minute, until fragrant. Add the quinoa (rinse before adding), 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the quinoa is tender. Fluff the cooked quinoa with a fork; season with ½ the remaining spice blend.
Mise en place
While the quinoa cooks, halve the cherry tomatoes. Medium-dice the cucumber. Strip the kale leaves off the stems, discarding the stems; thinly slice into ribbons and place in a large bowl. Finely chop the parsley leaves and stems. In a medium bowl, make the vinaigrette by combining the red wine vinegar, ⅓ of the parsley, the remaining honey and 1 tbsp olive oil (double for 4 portions); season with S&P to taste. In another medium bowl, make the seasoned labneh by combining the labneh and remaining spice blend; season with S&P to taste. Stir to combine.
Make the kale-quinoa tabbouleh
To the bowl of kale, add a drizzle of olive oil; season with S&P to taste. Using your hands, massage the kale, 1 to 2 minutes, until softened. Add the cooled quinoa, cherry tomatoes, cucumber, ½ the remaining parsley and as much remaining white bottom of the scallion as you’d like. Add the vinaigrette and season with S&P to taste. Toss well.
Plate your dish
Divide the seasoned labneh between your plates and spread out in a circular motion. Top with the tabbouleh and sweet potato wedges. Garnish with the remaining parsley and as much green top of the scallion as you’d like. Bon appétit!
