|225 g||red cabbage|
|1½||lemons (juice, divided)|
|½||red chili pepper|
A fragrant white with strong fruity notes to underline the sweetness of the potatoes and the aromatic herbs and spices.
Preheat oven to 200°C/400°F. Place sweet potatoes in a baking tray and pierce skin approx. 8 times with a fork. Transfer to oven and bake for approx. 35 min.
In the meantime, thinly slice red cabbage and green onions. Remove pit and peel avocado, cut into bite-sized cubes, and drizzle with some of the lemon juice. Chop cilantro and finely slice red chili pepper. Set aside.
For the sauce, juice remaining lemon and crush garlic. In a small bowl, combine tahini, water, lemon juice, and garlic and whisk until smooth. Season to taste with salt and pepper. Remove potatoes from oven and make a slit in the top of each. Transfer back to oven and bake for another 5 min.