Just one recipe for you guys this week. But I promise you it is spectacular! I just got around to browsing Ottolenghi’s latest book OTK Shelf Love, gifted to me by a dear friend.
I had to stop at this recipe and play around a little - used sweet potatoes in place of the potatoes, and a lemony whipped feta dip in place of the mayo to to add a tangy contrast in flavor. Buttered pine nuts, and a generous pour of chili olive oil for a luxurious feel and some heat. Serve as appetizer or side.
- 1 block feta (6 oz./168g) - I used Mt.Vikos Barrel Aged Feta
- 1/2 cup/110g greek yogurt
- zest of 1 lemon
- 1.5 Tbsp. lemon juice
- 1 small clove garlic
BUTTERED PINE NUTS
- 1 Tbsp. butter
- 2 Tbsp. pine nuts
- 1/4 tsp. smoked paprika
ROASTED SWEET POTATOES
- 1 large sweet potato (10oz./280g), scrubbed and cubed, with skin on
- 1.5 Tbsp. avocado oil
- 1/4 tsp sea salt 1/2 tsp cracked black pepper
- 2 Tbsp. olive oil, I used Brightland Ardor (chili) oil
- Chopped microgreens or parsley, for garnish
First, make the whipped feta. Blend together all ingredients in a small food processor until smooth
Next, roast the pine nuts with butter in a small skillet on medium heat for 3-4 minutes until golden brown. Stir in the smoked paprika.
Make the sweet potatoes. Mix avocado oil with salt and pepper. Toss the sweet potato cubes in the marinade. Air-fry for 10-12 minutes at 400F/200C, tossing halfway or bake in the oven at 450F/230C for 20-25 mins, tossing halfway. Potatoes should brown and crisp up at the edges.
Plate the dish. In a shallow bowl or plate, spread the whipped feta and pour the olive oil over it. Add the sweet potatoes and pine nuts. Garnish with microgreens or parsley and serve!