roasted sweet potatoes w/fried buckwheat + harissa + 2 variations

Harissa can be made in large batches and kept in the fridge and at the ready for months on end. It can also be replaced here with a standard chili oil, or by simply roasting the sweet potatoes with chili flakes, if you are short on time.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Cut the sweet potato into large wedges, toss with a couple glugs of neutral oil and a couple pinches of salt, and roast until caramelized and tender, 25 to 35 minutes, depending on the thickness of the potato.

Step 2

In a medium frying pan, heat the neutral oil over medium-high heat until shimmering. Add the buckwheat and fry until golden brown and crunchy. Remove from the heat and add a few pinches of salt.

Step 3

To serve, place the sweet potato wedges on a serving platter or plates, spoon the harissa over the top liberally (depending on your spice preference), and scatter the crisped buckwheat all over. Top with a handful of roughly chopped herbs, if desired. Serve warm or at room temperature.

Step 4

Take several tomatoes of different colors and shapes and cut into thick slabs. Arrange on a large serving platter and sprinkle with salt. Dot spoonfulls of ricotta all over. Scatter crisped buckwheat over the top. Spoon Rosemary Lemon Chili Mojo (page 50) over the whole thing and serve.

Step 5

Shave a quarter head of red cabbage into thin ribbons. Chop up a bunch of cilantro and toss the cabbage and cilantro with about a 1/4 cup [60 ml] of Tajín Oil (page 40). Season with salt. Top with a softly cooked egg (either poached or soft boiled), scatter a bunch of crisped buckwheat over the top, and eat while the egg is still warm.