Sweet potato wedges with dukkah, served with oat yoghurt tzatziki and pomegranate

Ingredients:

2 or 3 large, sweet potatoes, cut into thick wedges, skin on 

2 tbsp garlic powder 

2 tbsp onion powder 

1 tsp ground coriander 

1 tsp fresh roasted ground cumin

4 tbsp rapeseed oil

½ cup of pomegranate seeds

I bunch of fresh coriander leaves to finish 

5 tbsp dukkah 

Tzatziki: 

400g of oat or nut Greek style yoghurt 

2 peeled and deseeded large cucumber 

½ cup of olive oil

Juice of two lemons

Salt 

4 cloves of grated garlic 

One handful of chopped mint 

Method:

Heat the oven to 200 C on the grill setting. First grate your cucumber into a bowl and salt very well. Set aside for about ten minutes. 

Prepare a baking sheet and place your sweet potato wedges on the baking sheet. Add the garlic and onion powder, salt, coriander, cumin, and rapeseed oil. Mix well. Roast for about five to six minutes, until you see some color, and toss. Roast again for another five to ten minutes until slightly charred around the edges.

While the potatoes are roasting, make the tzatziki. Squeeze out the excess water from the grated cucumber and place into a large bowl. Add all of the other ingredients and mix well until combined. 

To serve, plate up the potatoes and sprinkle with lashings of the tzatziki haphazardly across the dish. Then sprinkle with pomegranate and dukkah.