Potato and sweet potato salad

Ingredients for 4 servings:

• 500 g potatoes
• 500 g sweet potatoes
• 3 tbsp sesame oil
• 2 tsp heaped Ras el Hanout
• 4 tbsp, heaped sesame seeds
• 4 spring onions
• salt and pepper
• 1 lime(s), organic, zest and juice
• 3 tbsp sesame oil
• 1 tsp cumin

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Peel the potatoes and sweet potatoes and cut into large cubes. Wash the cubes thoroughly and allow to dry completely. Mix the sesame oil and ras el hanout. Toss the potatoes and sweet potatoes well with the oil mixture. Spread everything evenly on a baking tray (lined with baking paper) and cook at approx. 200°C (convection oven) for approx. 20 minutes, turning the potatoes occasionally. Make sure the pieces are not on top of each other. Roast the sesame seeds without fat. Zest and squeeze the lime. Mix the zest and juice with salt, pepper, and cumin. Add the sesame oil. Add the potatoes and sesame seeds and mix everything together well. Refrigerate the salad for approx. 3 hours. Serve with cinnamon-spiced meatballs, rolled in sesame seeds before frying.