Peel sweet potato and parsley root and cut into thin slices using TRANSFORMA® drum grater. Wash mint, spin dry, pluck leaves and chop. Peel the zest from the lime and squeeze out the juice. Peel the ginger and grate finely.
Mix lime juice, with the zests, ginger, sumac, mint, salt, sugar, cumin, chili, balsamic vinegar and oil.
Add the marinade to the sweet potato strips and leave to infuse for a while. Briefly toast the sesame seeds in a pan without fat.
Season the salad with salt and pepper, arrange and serve sprinkled with sesame seeds.
Tip: The dried and ground stone fruits of the sumac are called sumak. They are used especially in Arabic cuisine as an acidic seasoning for various dishes. You can get it in Turkish or Arab grocery stores