Zahtar Roasted Sweet Potato with Radicchio, Orange and Falafel
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2
Za'atar roasted sweet potato with radicchio, orange & falafel, just a simple 'throw-it-together' affair of seasonal ingredients!
  • 2 medium sized sweet potatoes, skin on and scrubbed clean, sliced lengthways into thick wedges
  • 1 tablespoon za'atar
  • 1 tablespoon olive oil
  • 2 oranges, supremed (segmented)
  • Large handful of radicchio leaves, torn into bitesized pieces
  • 6 cooked and ready to eat warm falafel
  • handful of walnuts
  • Sea salt and black pepper
  • 2 tablespoons walnut oil
  • 1 tablespoon orange juice (caught from segmenting)
  • 1 tablespoon apple cider vinegar
  1. Pre-heat oven to 200ÂșC (fan)
  2. Toss the sliced sweet potato in olive oil and the za'atar and make sure they are well covered. Lay on a lined baking sheet, and roast in the oven for 25 mins until crispy on the outside with tender flesh.
  3. Meanwhile, make up your salad dressing, by combining the oil with the juice and vinegar and seasoning with salt and pepper. Dip in a bit of radicchio to check flavour, you want the sweet dressing to balance the bitter leaves. Place half of the dressing in a large bowl and toss in your leaves and make sure they are all well coated in the dressing.
  4. Toast your walnuts by warming them through in a frying pan with a drizzle of olive oil for a few minutes until lightly charred on all sides. Set aside.
  5. When the potatoes are ready (and you've got your falafel ready too), lay the dressed radicchio leaves on a plate and scatter over your potato, orange segments, falafel and walnuts. Add a final drizzle of the dressing, and some black pepper too.
  6. I added a few extra seasonal green leaves for a colour pop but this isn't necessary!
Recipe by Ceri Jones Chef at