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Categories:
onion extra-virgin olive oil cumin paprika ground ginger salt green olives lemon juice flat leaf parsley lemon
Viewed: 20 - Published at: 10 years agoIngredients
- 1 large onion
- 500 g orange sweet potatoes (kumara)
- 5 tablespoons extra virgin olive oil
- 12 teaspoon cumin
- 12 teaspoon paprika
- 12 teaspoon ground ginger
- salt
- green olives
- 12 tablespoon lemon juice
- 2 tablespoons flat leaf parsley
- 12 preserved lemon (optional)
Method
- In a large pan fry the chopped onion in 2 tablespoons of the oil until golden.
- Cut the peeled sweet potatoes into 2.5cm cubes and add to the pan with enough water to just cover.
- Add spices, a little salt and 2 more tablespoons of oil.
- Cook until the potato pieces are tender, and the liquid reduced to a sauce, turning the potatoes over.
- Serve the salad at room temperature mixed with green olives to taste and the preserved lemon rind if wished.
- Sprinkle with lemon juice and chopped parsley.
