Sweet Potato Salad

Ingredients:

1 medium sweet potato
6 cloves of garlic, skin on

50 ml extra virgin olive oil
1 small packet 80g wild rice
1 large pomegranate
75g thick Greek yoghurt
1tbsp organic tahini
juice & zest of 1 lemon
¼ clove garlic, crushed
flaked salt
cracked white pepper
pinch of sumac
¼ bunch dill
¼ bunch mint leaves

Method:

1. Pre-heat oven to 180 degrees. Wash and dry the sweet potato, cut into thick chunks and pop into a roasting tray along with the garlic. Drizzle with a little olive oil and season with salt, pepper and sumac. Place into the oven and roast for 40 minutes turning once or twice to ensure they cook evenly and turn a nice golden brown.
2. Meanwhile place the wild rice in a small pot and cover generously with water, add a pinch of salt and bring to the boil over a moderate heat. Simmer and cook until the grains are tender approximately 40 minutes. Drain, cool and set aside.
3. Place yoghurt into a small bowl and mix in the tahini, lemon zest and juice and a pinch of pepper, sumac and salt. Cut the pomegranate in half, place the cut side into your palm over a medium sized bowl. Using a wooden spoon tap the top of the pomegranate with enough force to loosen and remove the seeds.
4. Spoon a little of the tahini sauce into a wide salad bowl and place the warm sweet potatoes on top. Sprinkle with the rice & herbs, add the pomegranate seeds and a good pinch of sumac. Add a drizzle of olive oil just before serving.