- Preheat the oven to 180ºC, spread SALDORO ancient salt in a baking dish. Wash and dry sweet potatoes, then coat with olive oil. Place them in the salt and bake for approx. 45 min (centre, convection 160ºC).
- Rinse the spinach and drain. Peel and finely chop the shallots and garlic. Coarsely chop the walnuts, roast them in a pan on low heat and remove. Add the olive oil to the pan, then cook the shallots and garlic until glazed. Add the spinach to the pan and stir until it wilts. Season with fenugreek seed, pepper and SALDORO ancient salt. Stir in the walnuts.
- Stir the olive oil and cumin into the yoghurt and season with lemon zest, pepper and SALDORO ancient salt.
- Remove the sweet potatoes from the oven, cut a slit in them lengthwise and press slightly apart. Spoon about 1 tbsp of the cumin yoghurt and 1/4 of the spinach mixture into each potato. Top with the remaining cumin yoghurt and pomegranate seeds and serve warm.
Fenugreek seeds are a wonderful complement to the filling’s nutty aroma. It can be found in Asian food stores and online.