Tahini used to scare me a little, unless it was in the context of hommus. But lately I've discovered it's a fine partner to various condiments and can be the back-bone of many tasty salad dressings.
Don't worry about the 'creamy' - it's an extremely healthy dressing. One I encouraged Billie to repeatedly dip her sweet potato into.
This was the first dinner in a week that Billie left not a scrap. It might have had something to do with the fact I starved her all day - well, she had a small lunch and only blueberries for afternoon tea - but I think it's safe to say this was a Winner with a capital W.
It's also one of those Under-30-Minute-Meals - a crucial selling point.
ROAST SWEET POTATO SALAD WITH CHERRY TOMATOES AND CREAMY NUTTY DRESSING
Serves three
Two large kumara or sweet potatoes
olive oil
handful cherry tomatoes
handful fresh mint (optional)
Dressing:
1/2 lemon
1 Tablespoon honey (leave out if child under one year)
3 T yoghurt
3 T Tahini
1 T tamari (or soy sauce)
3 T peanut butter (optional)
1/2 teaspoon cumin
Preheat oven to medium hot - about 220 c. Cut up kumera - no need to peel - into large bite sized chunks (mine were a little over-sized tonight so ignore pictures). Spread out on oven tray and rub generously with olive oil. Roast until browned and crispy - they don't take long at all.
Meanwhile, combine dressing ingredients in jar and shake well, or mix in small bowl.
Chop mint and add to kumera and tomatoes in a platter dish or bowl. Stir dressing through and serve warm.
FOR BABIES 6 MONTHS AND OLDER: Reserve a little sweet potato and puree/mash
BABIES 8 MONTHS AND OLDER: Mash some sweet potato with the dressing (leave out peanut butter if you're unsure, but current recommendations say it's fine) but please do omit the honey
BABIES/TODDLERS 10 MONTHS AND OLDER: Serve salad as is (without honey)
TODDLERS ONE YEAR AND OLDER: Serve salad as is (honey okay after one year)
