This is a great appetizer that quite honestly, I came up with one night when I didn’t want to make a full dinner. It turned out to be so filling and light at the same time. If you pick the right spring ingredients, you make this a few different ways. Serve it with a glass of Prosecco or chilled white wine and you have a great bite.
1 large sweet potato
1 cup raw sugar snap peas
1 cup cherry heirloom tomatoes
½ cup Greek yogurt
2 tbsp lemon juice and lime juice
1 teaspoon zataar
Salt and pepper
1 tsp olive oil
Slice the sweet potato in 1 inch discs and roast in the oven ( I prefer the air fryer) until golden brown and crispy. Set aside.
Slice snap peas and toss with lemon juice, salt and pepper. Slice heirloom tomatoes in half and save for topping.
In a small bowl, mix Greek yogurt, zataar and lime juice with salt and pepper.
Top each sweet potato with some of the Greek yogurt mixture, then sugar snap pea mixture and then 1-2 heirloom tomato halves.
Serve and enjoy for happy hour or an appetizer.