Ingredients
- 3 small sweet potatoes, cut lengthways into 2cm thick slices
- 3 small white pita rounds, split open
- 1 tsp cumin seeds, roughly ground
- 2½ tbsp extra-virgin olive oil
- 2 tbsp mayonnaise
- 1 tbsp natural yoghurt
- 1 large lemon
- 2 long green chillies, finely sliced
- Finely grated zest and juice of 1 orange
- 1 large fennel bulb, finely sliced, fronds reserved
- 12 kalamata olives, pitted
Orange Glaze
- Juice of 3 oranges
- 1½ tsp fennel seeds, roughly smashed
- Salt flakes and freshly ground black pepper
|
Method
Step 1.
Preheat the oven to 160C fan-forced (180C conventional). Line a baking tray with baking paper.
Step 2.
For the glaze, add the orange juice and fennel seeds to a small saucepan over medium heat and reduce the liquid by half. Take off the heat, season and add the oil.
Step 3.
Add the sweet potato to a large bowl, pour over the glaze and toss to coat. Spread the sweet potato out on the prepared tray, tipping over any liquid in the bowl, and roast for 40 minutes. Set aside to cool before cutting the slices in half lengthways.
Step 4.
Place the split pitas on a baking tray, sprinkle over the cumin, season and drizzle with ½ tablespoon of oil. Bake for 10-15 minutes until crisp and lightly golden. Set aside to cool – the pitas will crisp up more as they cool.
Step 5.
Add the mayonnaise, yoghurt and a small squeeze of lemon juice to a small bowl and combine.
Step 6.
Add the chilli, orange zest and juice and remaining 2 tablespoons of oil to a large bowl, squeeze in the rest of the lemon, season and combine. Add the fennel and olives and break in the bread in large shards. Toss through gently.
Step 7.
Smear the mayonnaise mix across a serving plate, top with the sweet potato, pile on the salad, scatter over the fennel fronds and serve.
Serves 6 |