summer grazing platter: sweet potato & harissa dip.

Dietary: Gluten free & vegan
Makes: 1½ cups
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients:
2 medium sweet potatoes, peeled and cubed
2 tablespoons olive oil
1 tablespoon harissa paste
Juice of 1 lemon
1 large garlic clove, peeled and crushed
Sea salt and cracked black pepper

Method:
Preheat an oven to 200°C fan-forced.
Toss the sweet potato cubes with olive oil and roast on a baking tray for 25–30 minutes until tender.
Allow the sweet potato to cool slightly, then blend with harissa paste, lemon juice, garlic, salt, and pepper until smooth. Add a splash of water if needed.
Spoon into a bowl and garnish with sea salt and cracked black pepper.

Platter Serving Suggestions:
Nestle the dip on your platter surrounded by fresh prawns and lemon wedges, bocconcini balls, and luxury crackers. Add chunks of fresh pineapple or seasonal fruit for a sweet–savory balance.

Storage:
Keep the dip in an airtight container in the fridge for up to 4 days.

Tips:
Roast the sweet potato until caramelised at the edges for extra flavour.
Adjust the harissa to suit your heat level.