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Fenugreek seeds often hide in the background of spice blends, but here they step forward with their gentle bitterness and maple-like aroma. This dish is a revelation: roasted fenugreek adds crunch and character, balanced with sweet potato’s natural caramelisation and a tangy yoghurt dressing. The sesame brittle shards on top make it feel like street food collided with fine dining.
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
2 large sweet potatoes, cut into wedges
2 tbsp olive oil
1 tsp Himalayan pink salt (fine)
1 tsp Greenfields ground coriander
2 tbsp Greenfields fenugreek seeds, lightly toasted
200 g Greek yoghurt
1 tbsp lemon juice
½ tsp Greenfields ground cumin
1 tsp Greenfields honey (any variety)
2 tbsp Greenfields white sesame seeds
2 tbsp caster sugar
Pinch of Greenfields cayenne pepper
Preheat oven to 200°C (fan 180°C). Toss sweet potato wedges with olive oil, salt, and ground coriander. Roast for 30–35 minutes until golden and caramelised.
Toast the fenugreek seeds in a dry pan until aromatic and golden, then set aside.
For the yoghurt drizzle: mix yoghurt, lemon juice, ground cumin, and honey until smooth. Chill until needed.
For the sesame brittle: in a small pan melt caster sugar until golden, quickly stir in sesame seeds and a pinch of cayenne, then spread thinly on baking parchment. Leave to harden and snap into shards.
To serve: pile roasted sweet potato on a platter, scatter over fenugreek seeds, drizzle yoghurt, and top with sesame brittle shards.
Calories: 320 kcal
Protein: 9 g
Carbs: 41 g
Fat: 14 g
Fibre: 6 g
I never imagined fenugreek seeds could taste this good — the crunch with sweet potato and sesame brittle is genius!
The ingredients used in this recipe could also be used to create…
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