Sweet Potato & Yogurt Fetteh
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Prep: 15 mins
Cook: 25 mins
Dig in to this Abel & Cole take on the Middle-Eastern salad fetteh, made by layering roasted sweet potato with soft courgettes, caramelised red onion, crispy flatbreads and garlicky yogurt, topped off with a fresh scattering of parsley.
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705 kcal
(per portion)
Ingredients you'll need
  • 500g sweet potatoes
  • 1 courgette
  • 1 red onion
  • 1 tsp cumin seeds
  • 3 spelt piadinas
  • 1 garlic clove
  • 150g yogurt
  • A handful of flat leaf parsley, leaves only
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp olive oil
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the sweet potatoes and trim the ends off courgette. Chop both into bite-size chunks. Peel the red onion and chop it into 8 wedges.

  • 2.

    Arrange the sweet potatoes, courgette and onion wedges in a large roasting tin. Sprinkle over 1 tsp cumin seeds and a good pinch of salt and pepper. Drizzle over 1 tbsp oil and toss well to coat. Slide into the oven and roast for 25 mins.

  • 3.

    Slide the piadinas directly onto the shelf below the roasting vegetables. Cook for 5-10 mins, till golden and crisp. Set aside and allow to cool slightly, then break into bite-size pieces.

  • 4.

    While the veg finish roasting, spoon the yogurt into a bowl. Peel the garlic and finely chop or grate it into the yogurt. Sprinkle in a little salt and pepper and stir well to combine. Finely chop the parsley leaves.

  • 5.

    Assemble the salad by layering the roast veg, crispy piadinas and garlic yogurt on 2 warm plates, alternating the layers till you’ve used all the ingredients up. Finish the salads with a scattering of chopped parsley and serve.

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