This Middle Eastern Sweet Potato Wraps recipe is reproduced from Green Kitchen at Home by David Frenkiel and Luise Vindahl (Hardie Grant, £25) Photography by David Frenkiel . Read my review of Green Kitchen at Home here A word from David & Luise . . . "We didn’t grow up eating sweet potatoes, as they have only become popular in Scandinavia during the last decade. But we sure are making up for it now. Roasted sweet potato slices are on weekly rotation in our home and we use them in a variety of recipes – tucking them into salads, mixing them with cooked lentils as a hearty dinner, placing them inside mayo sandwiches, or in wraps like this one here. The boiled eggs make it a more substantial meal; dates, pomegranate, feta add a burst of flavours and lettuce and cucumber keep it light and fresh. A green smoothie (page 63) is the perfect accompaniment."
Ingredients
Produce
10 Cucumber, slices
2 Dates, soft
2 small handfuls Lettuce, mixed
1/4 Pomegranate
1 Sweet potato, small
Refrigerated
2 Eggs, free-range hard
Condiments
2 tbsp Tahini
Baking & Spices
1/4 tsp Black pepper, freshly ground
1/2 tsp Sea salt
1 Sea salt and freshly ground black pepper
1/4 tsp Turmeric, ground
Oils & Vinegars
2 tbsp Olive oil, extra-virgin
Nuts & Seeds
1/2 tsp Cumin, ground
Bread & Baked Goods
2 Wholegrain or buckwheat tortillas or flatbreads
Dairy
40 g Feta
Other
peeled and quartered
pitted and thinly sliced
crumbled
seeded
