Recipe : Sweet Potato & Carrot Salad

Preparation Time : 40 minutes
Serves : 4

Ingredients :

• Sweet Potato – 1 medium

• Carrots, cut into diagonal slices–2

• Tomatoes – 3 medium

For Dressing:

• 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

Method :

• 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.