Name: Spiced beef and sweet potato salad with beetroot hummus recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Cuisine: holiday
Ingredients: 600g small orange sweet potatoes, cut lengthways into wedges; 75.08 gm extra virgin olive oil; 250g packet ready-to-eat beetroot, drained; 400g can chickpeas, drained, rinsed; 2 garlic cloves, chopped; 24.00 gm tahini; 42.00 gm lemon juice; 500g beef mince; 1 tsp ground allspice; 1.25 gm ground cinnamon; 1 long red chilli, finely chopped; 42.90 gm honey; 60g mixed salad leaves; 20.00 ml pine nuts, toasted; 100g goat’s cheese, crumbled; 40.00 ml chopped fresh flat-leaf parsley leaves; 62.50 ml small fresh mint leaves; Lebanese bread rounds, chargrilled, to serve

Spiced beef and sweet potato salad with beetroot hummus recipe

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Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

Vegetable-packed Middle Eastern salad with grilled Lebanese bread.

Ingredients:

600g small orange sweet potatoes, cut lengthways into wedges
75.08 gm extra virgin olive oil
250g packet ready-to-eat beetroot, drained
400g can chickpeas, drained, rinsed
2 garlic cloves, chopped
24.00 gm tahini
42.00 gm lemon juice
500g beef mince
1 tsp ground allspice
1.25 gm ground cinnamon
1 long red chilli, finely chopped
42.90 gm honey
60g mixed salad leaves
20.00 ml pine nuts, toasted
100g goat’s cheese, crumbled
40.00 ml chopped fresh flat-leaf parsley leaves
62.50 ml small fresh mint leaves
Lebanese bread rounds, chargrilled, to serve

Instructions:

Preheat your oven to 220C/200C fan-forced and line a large baking tray with parchment paper.
Arrange the potato on the baking tray. Drizzle it with 1 tablespoon of oil and season generously with salt and pepper. Toss the potato until evenly coated. Bake in the oven for 30 to 35 minutes or until beautifully golden and tender.
Combine beetroot, chickpeas, garlic, and tahini in a food processor until nearly smooth. Stir in lemon juice and 2 tablespoons of oil. Season with salt and pepper and process until fully combined and smooth.
In a large frying pan over high heat, heat the remaining oil. Add the mince and cook for 6 to 8 minutes until browned, breaking it up with a wooden spoon. Stir in allspice, cinnamon, and chilli for 1 minute until fragrant. Then, add honey and cook for 2 minutes until the mince caramelizes and crisps up.
Spread a generous portion of tangy beetroot hummus on plates. Layer with fresh salad leaves, creamy potato, and flavorful spiced beef. Finish with a sprinkle of crunchy pine nuts, grated cheese, and a vibrant mix of parsley and mint. Serve alongside warm, crusty bread.

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