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  • Writer's pictureNava

Sweet potato salad

Hello my fellow chefs,

I'm sure you are all very busy this time of the year and there is always last minute things to do/buy.

I wanted to wish you a very merry Christmas. Enjoy your festive meals with your family and friends.

Sweet potato salad,

absolutely love this salad, it’s healthy, nutritious and super filling.

Every ingredient is bursting with flavour.

The pickled onion is tangy with a beautiful burst of colour from the cranberries. The salad dressing, is uniquely tantalising. The red capsicums are so sweet and delicious and the sweet potato and cinnamon are a perfect combination and make this dish hearty and satisfying.

When making this salad I sometimes use pumpkin instead of sweet potato. It depends what I have in the fridge. I sometimes leave the capsicum out, but I NEVER skip the dressing or the pickled onions.

I didn’t put quantities for the nuts and seeds I left it to your discretion, I use A LOT.

Green tahini, yoghurt, dressing

1 & ½ tablespoons Greek yoghurt

1/2 bunch continental parsley

1 tablespoon olive oil,

2 cloves garlic crushed

3 & 1/2 tablespoons tahini,

15 mls water

1- 2 teaspoon honey

Juice from 1 -1& ½ lemons 🍋 Seeds removed and poured through a sieve

Pickled onion

120mls freshly squeezed lemon juice (the juice of two lemons approx.) seeds removed and poured through a sieve

1 small purple onion, sliced super fine

60g cranberries

Sweet potato

4 x 550g of sweet potatoes (each weighed 550/560g)

3 tablespoon olive oil

¼ - ½ teaspoons cinnamon

¾ teaspoon salt

pepper according to taste


2 x red capsicum each weighing 225g

½ tablespoon olive oil

salt and pepper

Nuts & seeds

Pistachio nuts

Sunflower seeds

Pumpkin seeds

Greens ingredients

550g bag of kale slaw

1 bag of rocket


Pre heat the oven to 200C

Line 2 baking trays with baking paper

Step 1.

Place the lemon juice, cranberries and onion, in a bowl, give it a good stir and set aside.

Step 2.

Cut the sweet potatoes or pumpkin into any size you like, throw into a large bowl, add the oil, cinnamon, salt and pepper and coat thoroughly.

Arrange the potatoes on the tray and roast in the oven until cooked through.

Step 3

Cut capsicums in half and remove seeds. Place the capsicums on the prepared baking tray, cut-side faced down. Roast until skin is charred and blistered.

Once it's ready cut the capsicum in a sealable plastic bag and let the steam do its magic for about 10 minutes. It will help you to remove the skin from the capsicum with ease.

Cut the capsicum into slices (don’t rinse it, I made that mistake only to discover I rinsed out all the flavour.)

Step 4

While the potatoes and capsicum are roasting, prepare the salad dressing.

Place the tahini and water in a cup and mix until smooth. Place the tahini and remainder of salad dressing ingredients into a blender and blend to combine.

Pour into a container and place in the fridge until ready to use.

Step 5

Mix all of the salad ingredients together except for the pickled onions and salad dressing.

Add the pickled onions and cranberries on top without the juice (you can always add the lemon juice later in case it’s too tangy for you)

Step 6

Garnish with lots of nuts and seeds


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