Sweet potatoes - split with labne and kale and parsley tabouli
4 - 5 persons
- 1kg packet sweet potato, unpeeled
- 1 tbs olive oil
- 150g labne, drained
- Extra virgin olive oil and lemon wedges, to serve
Kale & parsley tabouli
- 1 cup bourghul, rinsed
- 3 ripe tomatoes, halved
- 8 kale leaves, core removed, finely chopped
- 1 bunch continental parsley, leaves chopped
- 1 bunch mint leaves, chopped
- 4 green shallots/onions, finely chopped
- 1 lemon, juiced
- 2 tbs extra virgin olive oil
- 1 small clove garlic, crushed
- Preheat oven 200°C fan forced. Scrub the sweet potatoes under water with a clean brush. Pat dry. Pierce them all over, at least 8 times with a fork. Rub the skins all over with oil and season well with salt and freshly ground black pepper.
- Put onto an oven tray and roast 40-55 minutes or until they are tender all the way through to the centre.
- Meanwhile, for the tabouli, place burghul in large bowl. Squeeze the tomato seeds and juice over the burghul, stir then cover and stand for 15 minutes. Finely dice the tomato flesh, add to the burghul with the kale, parsley, mint, green shallots, lemon juice, extra virgin olive oil and garlic. Season, stir gently to combine.
- Split the sweet potatoes down the centre with a sharp knife and ease open. Spoon in dollops of labne and lots of tabouli. Drizzle with extra virgin olive oil and serve with lemon wedges.
In a hurry? Replace steps 1 & 2 with one of our quick cook methods
Unused tabouli is delicious on sandwiches, wraps or served with barbecue lamb. Store in an airtight container in the fridge for up to 4 days.
To keep kale fresh, store unwashed. Wrap the leaves in a damp tea-towel then store in the crisper part of the fridge for 3-4 days. Wash and dry the leaves just before using.