2 sweet potatoes chopped into bit sized cubes
½ bag baby spinach
1 small red onion finely sliced
Jar of Whittington’s African Moroccan Spices
Splash of Olive oil
Salt to taste
1/3 cup shelled pistachios
1 ½ cups Greek style yoghurt
1 heaped teaspoon Moroccan spice
Lemon juice to taste
2 tablespoons chopped parsley
Blend all together and set aside.
Toss the potato with the olive oil and Moroccan spices and season with a dash of salt. Bake in 220 oven till starting to brown. Remove and cool. Toss the spinach, onion and nuts together and fold through the cool potato. Dress with the yoghurt dressing at the last minute. Will serve four as a side salad.
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