Greek
Members
Greek
Charred Mushroom Tabbouleh
Our tested Charred Mushroom Tabbouleh: sun-drenched, generous, and balanced with lemon and...
Greek · Salad
Slow-Cooked Sweet Potato with lemon and oregano
Our tested Slow-Cooked Sweet Potato Salad: island, generous, and balanced with lemon and oregano. Serves 4 people with plenty to go around.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the lemon and oregano elements, and pat the sweet potato dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the sweet potatoes and slow-cook until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the greek yoghurt and the rest of the lemon and oregano flavours, letting them cook out for a minute until fragrant.
Add the sweetcorn along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
More from Greek
You might also cook
Greek
Members
Greek
Members
Greek
Slow-Cooked Beef Ragu
This Greek Ragu leans on olive and caper to do the heavy lifting. We slow-cook the Beef for...
Greek
Members
Greek
Feta and dill Black Bean Bisque
The kind of Greek plate you make on repeat. feta and dill, a proper braise, and a finish of...
Greek
Members
Greek
Rustic Tofu Soup with olive and caper
The kind of Greek plate you make on repeat. olive and caper, a proper slow-cook, and a finish...