A herb-heavy take on Sweet Potato Cake, built on za'atar and finished the way we like it. Ready in about 28 min and easily enough for 6 people.
Free to cook
Prep everything first: chop the aromatics, measure the za'atar elements, and pat the sweet potato dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the sweet potatoes and stir-fry until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the tahini and the rest of the za'atar flavours, letting them cook out for a minute until fragrant.
Add the courgette along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Middle Eastern
Members
A golden take on Salmon Crumble, built on tahini and lemon and finished the way we like it....
Middle Eastern The kind of Middle Eastern plate you make on repeat. sumac and onion, a proper glaze, and a...
Middle Eastern A spiced take on Turkey Plate, built on cumin and coriander and finished the way we like it....
Middle Eastern
Members
Weeknight-friendly Halloumi Salad with the pomegranate and mint we come back to again and...