Tuesday 12 May 2020
Cook With AGS: Sweet Potato And Carrot Salad
Over the last few weeks, we’ve been sharing a series of Greek-inspired recipes here on the blog and on our Instagram. We encourage you to cook alongside us and share your efforts on Instagram with #CookwithAGS.
We love seeing you try our recipes, brought to us by renowned Greek chef and close friend Christina Kotsilelou. Her take on fresh, simple vegetarian food has kept us happy and satisfied in these troubled times. This week we’re thrilled to present to you her carrot and sweet potato salad with harissa and feta. Christina writes, “More of a Mediterranean recipe, this dish is warm and spicy. The addition of feta cheese gives it a tangy balance and a Greek twist!”
Carrot & Sweet Potato Salad with Harissa and Feta Cheese
2 medium sweet potatoes, washed & chopped lengthways into batons
3 carrots, peeled & chopped into batons
4 tbsp olive oil
2-3 tbsp harissa paste (to taste)
1/2 tsp garlic powder
1/2 tsp dried or fresh thyme
1/4 cup pumpkin seeds
1/2 bunch fresh coriander, finely chopped
200g Greek feta cheese
Salt & pepper to taste
1. Preheat your oven to 200°C and line a baking tray with greaseproof paper.
2. In a large bowl, combine the sweet potatoes, carrots, olive oil, and harissa. For a spicier salad, add three tablespoons of harissa instead of two. Season with garlic powder, thyme, salt and pepper and toss to combine thoroughly.
3. Arrange the vegetables evenly on the baking tray and roast in the oven for 45 minutes - 1 hour, until the vegetables are softened and browned. Remove from the oven and let cool.
4. Transfer the vegetables to a large platter, scatter the pumpkin seeds and crumble the feta over the top. Serve with the freshly chopped coriander to finish.
For more of Christina’s recipes, check our blog every Wednesday, where we’ll be continuing our #CookwithAGS series!
You can also find her at http://christinakotsilelou.com/ and on Instagram https://instagram.com/ckdoesla