Recipes and Links

Moroccan Sweet Potato Salad

Serves: 4-6

Ingredients:

Date Vinaigrette:

4 pitted dates, soaked in hot water for at least 5 minutes (if you don’t have dates, and approximate amount of golden raisins work well, dark raisins as a third option)

¼ cup Flying Olive Single Varietal of Choice or Eureka Lemon Extra Virgin Olive Oil

A few drops- ? Flying Olive Harissa (Nice Moroccan flavors but somewhat spicy) or Cayenne Red Chili Extra Virgin Olive Oil (very spicy), optional

2 Tbsp freshly squeezed lemon juice

1 tsp Dijon mustard

½” fresh ginger, peeled and grated, about 1 tsp

½ tsp ground coriander

A pinch of ground cinnamon

Salt and freshly ground black pepper

Salad Ingredients:

1 ½ pounds sweet potatoes, (about 2 medium-sized) peeled and cut into a 1’” dice

2 medium carrots, peeled and ¾ “ dice (try some different colors for fun)

2 bell peppers, seeded and diced in ¾” pieces (again vary colors if available)

½ cup cherry tomatoes, cut in half

½ small onion, sliced thin (purple for color)or 3 green onions, white part only, root end removed, sliced thin

1 cup (about ½ a can) of drained and rinsed chickpeas

About ¾-1 cup cilantro leaves, roughly chopped

1 medium sprig of mint, leaves chopped

¼-1/2 cup shelled pistachios, roughly chopped

Salt and freshly ground black pepper

Directions:

Make the dressing by combining the soaked dates. Reserve a few Tbsp of water, Flying Olive Extra Virgin Olive Oil of Choice, lemon juice, Dijon mustard, ginger, coriander, cinnamon, salt, and pepper in a blender. Blend on high, stopping to scrape down the sides if necessary. Add a couple of spoonfuls of the date soaking water to help the blade move, if needed. You want a smooth, creamy consistency. Taste and adjust seasonings. Set aside. This can be done the day ahead and kept in the refrigerator.

Place the sweet potato cubes in a pot of cold water. Bring to a boil. Cover, turn down the heat to medium and cook for about 3-5 minutes until just tender but not mushy. Drain the sweet potatoes and place them in an ice bath to cool them down quickly.

Once the sweet potatoes are cool, add them to a large bowl with the carrots, peppers, cherry tomatoes, onion slice, chickpeas, cilantro, and mint. Season with salt and pepper to taste. Add the date vinaigrette and toss. Just before serving sprinkle chopped pistachios on top.

Inspired by a recipe by thefirstmess.com

Submitted by Barb L.