Honey Roasted Sweet Potato Mezze Platter

Description

Tabbouleh is one of our favourite salads: endlessly versatile, it’s a hearty, herby, lemony wonder that works for every season. Our late spring version replaces bulgur with quinoa, which mixes well with kale, cherry tomatoes and cucumber. A tart red wine vinaigrette and plenty of fresh chopped parsley give this salad an herbal bite. To round out this pretty platter, roast sweet potato wedges in sumac-laced spices and honey, and serve with the tabbouleh over a bed of seasoned labneh.