It’s no secret that I’m a big fan of yoghurt. Lidl sells thick Greek yoghurt by the 1kg bucket (literally – the pot has a handle), and I’ve been known to devour one in an embarrassingly short amount of time.
Part of yoghurt’s appeal for me is in its versatility – it is equally at home in both sweet and savoury dishes. If I’m going for sweet, my yoghurt toppings often extend to honey (or if I’m feeling extravagant, date syrup) and some sort of nut, usually flaked almonds. Recently, I’ve started experimenting with using yoghurt in more savoury dishes as a topping or sauce, often combined with herbs.
This recipe is a shameless knock-off of a meal my friend Heather cooked for me. The earthy root veg, roasted with honey, cumin and fiery harissa, is topped with a thick sauce of natural yoghurt, tahini and parsley. I use flat leaf parsley here, as I have no patience with the curly stuff. The herby yoghurt elevates this dish beyond humble roast veg, giving it a freshness that compliments the spice really well. It’s so good that you’ll be buying yoghurt by the bucketful in no time….
Makes enough for 4.
For the veg:
1 sweet potato
2 cloves garlic
1 tsp harissa
juice of ½ a lemon
For the yoghurt sauce:
2 tbsp natural yoghurt
handful flat-leaf parsley, finely chopped
1 tbsp tahini
1 tbsp olive oil
Preheat oven to 180C.
Peel the vegetables and chop into chunks. Put in a roasting dish with 1 tbsp olive oil and a splash of water. Roast for one hour, until soft.
Meanwhile, mix the yoghurt, tahini and olive oil together, then stir in the chopped parsley, reserving a little to sprinkle over the finished dish. Blend the mixture with a hand blender briefly to combine the ingredients.
Add the cumin, honey, harissa and juice of ½ lemon to the vegetables and roast for a further 15 minutes, until golden brown.
Serve the vegetables with the yoghurt sauce and a sprinking of parsley.