Warm beet root and sweet Potato salad with cool tomato, Arugala, and feta medley, topped with a poached egg and sweet date honey Tahina.
Sweet Potato, Red Tomato, Green Tomato, Red Beet, Arugala, Micro Bean Sprouts, Feta Cheese, Egg, Sesame Paste (Tahina), Date Honey, Lemon, Olive Oil, Kosher Sea Salt, Hawaiian Red Salt
Throw the Beet into a pot with Boiling water and a pinch of sea salt. (Do not peel the Beet) Do the same for the sweet potato and boil in pot with a pinch of Sea Salt.
While they cook take two heaping spoon fools of tahina and mix with one heaping spoon fool of date honey. Mix into thick paste and add very small amounts of water till desired thickness. Add a small splash of olive oil, a small squeeze of lemon juice and a pinch of salt. Wisk to smooth and let sit.
Wash and cut both types of tomatoes into square inch pieces and put in bowl. Cover with a squeeze of lemon juice. When the Beets and Sweet potato are soft remove them from the water (Do not throw away water, leave on heat). Crack an egg and poach in the water of the Sweet Potato.
While the egg cooks remove the skin from the beet and the sweet potato and dice into cubes.
Plate it up: Place beat and sweet potato on bottom of plate as a base. With your hands break feta into small pieces into tomatoes. Give them a mix and place over the beet/potato base. When the egg is cooked to desired level place on top of tomatoes, cover everything with the tahina and sprinkle with the Hawaiian red salt.
Price: varies depending on what is fresh