Za'atar roasted sweet potatoes with blood orange yoghurt and mint

So here I am, breaking an inadvertent blogging fast. I had the best of intentions (as best a horrendously unorganised person can have) but alas, I have been so focused on other pursuits that even the 'gram has been having an off week. Apologies.


Since we last spoke, I've moved back to the city from my parents house on the Mornington Peninsula. From paying for all of the things for myself (nice to be acquainted, credit card) to my above-stairs neighbour who enjoys long stints of playing the bongo drum, (or so I'm telling myself/hoping) to having no outdoor space, my new cosmopolitan life is a lil different. And minus one crazy cat, which I am still heavily compensating by being overly affectionate to strange cats on the street. 


I'll hazard a guess and say you aren't here to read a diary of my feelings, so I'll skip on to the part where I stop making excuses for my absence and put something fresh up. I have had the idea for this recipe in mind for a while now, but I believed my new oven to be broken and thus, frustratingly, I was unable to start anything of merit. I have since been informed, by the tradesmen who came to 'fix' it, that I merely needed to set the time on the oven clock before anything would get down to business. I hope this does not set a precedent for how I will blunder through my new 'adult' life. 



2 medium sweet potatoes, halved
4 tablespoons olive oil
2 tablespoons za'aatar
good pinch of sea salt
1 tablespoon of preserved lemon juice
zest of a blood orange (reserve some for the yoghurt)

1/2 cup Greek yoghurt
Juice of half a blood orange (use the full orange if it isn't a particularly juicy one) 
pinch of sea salt
1 tablespoon of pistachios, chopped
handful of mint



1. Preheat the oven to 180 degrees. I now have a 'fan forced' oven - I am unsure if this makes any difference in my life. Or in yours.
2. Mix together the olive oil, za'atar, sea salt, preserved lemon juice and orange zest, and allow to sit for a while. Some garlic would probably be good for those who can tolerate it (sick face emoji, cry face emoji, broken heart emoji)
3. Rub the oil mix onto your sweet potato halves, and allow them to sit for a while longer. Have a nap, read a book, go for a walk. 
4. Pop the sweet potatoes in the oven for around 30-45 minutes. They should be squishy and golden but not too squishy and not too golden.
5. While they are cooking, mix together the yoghurt, salt, blood orange juice and leftover zest. The yoghurt should be a lovely pale pink. PRETTTTTTY.
6. Once the sweet potatoes are done, serve them on a plate with lots of yoghurt, mint and pistachios. Yes pls.