Middle Eastern Sweet Potato Wraps

I was supposed to go to my future sister-in-law’s hen party last Saturday but events conspired against me I didn’t make it. I was so disappointed as it was due to happen at a fantastic Lebanese restaurant that does the most incredible mezza menu. It’s all left me hankering for something with that feel about it so when I spotted this recipe in the Guardian I quickly book-marked it on pinterest and vowed to try it at the first opportunity.

The kids picked at the constituent parts but the baby absolutely adored the sliced, roasted sweet potato. I found it hard not to go back for more.

Serves 2

  • 1 Medium Sweet Potato, skin-on, sliced into 5mm rounds
  • 1/2 tsp of ground cumin
  • 1/4 tsp ground tumeric
  • 1/2 tsp sea salt
  • freshly ground black pepper
  • 2 tbsps olive oil
  • 2 tortillas
  • 2 handfuls of mixed leaf lettuce
  • 10 slices of cucumber
  • 2 hard boiled eggs, cooled, peeled and sliced into quarters
  • 2 soft pitted dates, thinly sliced
  • 40g of feta cheese, crumbled
  • 2 tbsps of pomegranate seeds
  • 2 tbsps tahini
  • Salt and pepper to season

Preheat the oven to 200C/gas mark 6 and line a baking tray with parchment paper.

 

 

Slice the potato into 5mm rounds and place in a large bowl with the tumeric, cumin and seasoning and oil. Toss well to coat and then spread the slices of potato out onto the prepared baking tray. Bake in the middle of the oven for 30 minutes, turning half-way through, until the edges are crisp.

Warm the tortilla for a few minutes in the oven and then assemble the wrap by layering the lettuce, sweet potato, cucumber and eggs and sprinkling the pomegranate seeds, sliced dates and feta over. Drizzle with tahini and season.

 

 

 

 

 

 

 

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