Israeli Salad with Roasted Sweet Potatoes and Tahini Dressing

Ingredients

• 2 medium Sweet Potatoes, cubed
• 2 tablespoons Olive Oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 1 large Cucumber, diced
• 2 large Tomato, diced
• 0.5 medium Red Onion, finely chopped
• 0.25 cup Fresh Parsley, chopped
• 3 tablespoons Tahini
• 2 tablespoons Lemon Juice
• 1 clove Garlic, minced
• 2-4 tablespoons Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2Toss sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
3. 3In a large bowl, combine cucumber, tomato, red onion, and parsley.
4. 4In a small bowl, whisk together tahini, lemon juice, garlic, and water until smooth and creamy. Add more water as needed to reach desired consistency.
5. 5Add roasted sweet potatoes to the salad bowl and toss gently.
6. 6Drizzle tahini dressing over the salad and serve immediately.

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