Recipe : Sweet Potato & Carrot Salad
Preparation Time : 40 minutes
Serves : 4
Sweet Potato 1 medium
Carrots, cut into diagonal slices2
Tomatoes 3 medium
Honey 1 tbsp
Natural Yogurt 6 tbsp
For Garnishing :
Sultanas 1 tbsp
Walnuts 1 tbsp
Onion, cut into rings 1 small
Iceberg Lettuce Leaves 8-10
Chickpeas, boiled ½ cup
Black Pepper, coarsely ground 1 tsp
Salt ½ tsp
Peel and dice the sweet potato. Cook in boiling water until soft but not mushy, remove from the heat, cover the pan and set aside.
Cook the carrots in a pan of boiling water for just a few minutes, making sure that they remain crunchy. Add the carrots to the sweet potatoes.
Drain the water from the sweet potatoes and carrots and mix them together in a bowl.
Slice the tops off the tomatoes, then scoop out and discard the seeds.
Roughly chop the flesh.
Line a glass bowl with the lettuce leaves.
Add the carrots, chickpeas and tomatoes to the potatoes and carrots. Mix lightly, and then spoon the mixture into the lettuce-lined bowl.
Mix together all the dressing ingredients and beat using a fork.
Garnish the salad with the walnuts, sultanas and onion rings.
Pour the dressing over the salad or serve it in a separate bowl.