Moroccan Sweet Potatoe salad

Yields2 ServingsTotal Time15 mins
Rating

Ingredients

 1 Johnny Dutch Goes Moroccan package with the Moroccan fresh spice paste
 2 or 3 sweet potatoes cut into cubes 3 x 3 cm
 100 g peeled pistachio nuts
 2 tomatoes cut into 3 x 3 cm cubes
 1 cucumber cut into slices
 1 cup of coriander
 1 cup dates finely sliced
 1 cup of fresh mint
 30 ml tablespoons extra virgin olive oilolijfolie extra vierge

Directions

1

Put the sweet potato cubes in a pan with water, add a little salt and bring to the boil.

2

Simmer for about 10 minutes until the sweet potato cubes are tender.

3

Peel or take peeled pistachio nuts. Preheat the oven and bake the pistachio nuts at 160 degrees for 10 minutes, until they are golden brown and smell nice.

4

In the meantime, prepare the Johnny Dutch Moroccan balls in an airfryer at 180 degrees for 5 minutes or fry them in a separate pan for 4-5 minutes over medium heat.

5

Coarsely chop the pistachio nuts and set them aside.

6

Put the sweet potato cubes in a large bowl and add the tomato cubes and cucumber slices.

7

Mix the Johnny Dutch spice paste with 2 tablespoons extra virgin olive oil. Put the spice paste over the salad and mix.

8

Finally add the Johnny Dutch balls and garnish with the pistachio nuts, coriander, fresh mint and date pieces. Besaha! (Moroccan for Enjoy your meal!)

MOROCCAN SWEET POTATOE SALAD
IngredientsDirections

Ingredients

 1 Johnny Dutch Goes Moroccan package with the Moroccan fresh spice paste
 2 or 3 sweet potatoes cut into cubes 3 x 3 cm
 100 g peeled pistachio nuts
 2 tomatoes cut into 3 x 3 cm cubes
 1 cucumber cut into slices
 1 cup of coriander
 1 cup dates finely sliced
 1 cup of fresh mint
 30 ml tablespoons extra virgin olive oilolijfolie extra vierge

Preparation

1

Put the sweet potato cubes in a pan with water, add a little salt and bring to the boil.

2

Simmer for about 10 minutes until the sweet potato cubes are tender.

3

Peel or take peeled pistachio nuts. Preheat the oven and bake the pistachio nuts at 160 degrees for 10 minutes, until they are golden brown and smell nice.

4

In the meantime, prepare the Johnny Dutch Moroccan balls in an airfryer at 180 degrees for 5 minutes or fry them in a separate pan for 4-5 minutes over medium heat.

5

Coarsely chop the pistachio nuts and set them aside.

6

Put the sweet potato cubes in a large bowl and add the tomato cubes and cucumber slices.

7

Mix the Johnny Dutch spice paste with 2 tablespoons extra virgin olive oil. Put the spice paste over the salad and mix.

8

Finally add the Johnny Dutch balls and garnish with the pistachio nuts, coriander, fresh mint and date pieces. Besaha! (Moroccan for Enjoy your meal!)