ZA’ATAR SWEET POTATO TOAST
🍠 1 large sweet potato
🍠 1/2 jar @thevegandairy persian feta, diced
🍠 2 Tbl Za’atar
🍠 1 Avocado, diced
🍠 1 tomato, diced
🍠 1/2 cup fresh coriander, chopped
🍠 1/2 cup fresh parsley, chopped
🍠 1 Tbl fresh dill, chopped
🍠 1 Tbl fresh mint, chopped
🍠 Salt and pepper to taste
🍠 Lemon juice
Slice the sweet potato lengthways into 1/2-1cm slices. In a large pan over medium heat, heat a little oil before adding in the sweet potato in a single layer. While the sweet potato is cooking, mix the za’taar with about 1/2-1 Tbl of oil from the persian feta to form a paste. Flip the sweet potato and smear the za’atar paste on top of the sweet potato.
Combine the fresh herbs with the avocado, tomato, salt, pepper and lemon juice and diced persian feta.
Once the sweet potato has cooked through and has started to brown, remove from the pan and top with the feta salad.
