Sweet potato and yoghurt salad
“There are so many spices available today and whether you use just one or an intricate combination, they liven up all sorts of dishes.”
- 1 medium sweet potato, washed and finely sliced into rounds
- 1/2 lebanese cucumber, finely sliced into rounds
- 1 red capsicum, finely sliced into strips
- 1 tbsp black mustard seeds
- 1 large handful coriander leaves, washed
- 1 small handful mint, washed
- 300ml natural yoghurt
- Small lemon, juiced
- Sea salt
- Freshly ground white pepper
This clean and colourful salad works as a starter or as part of an Indian meal. The cucumber and capsicum add texture and the yoghurt and mint dressing are cooling.
Method
Heat oven to 180C and toast black mustard seeds for five minutes, or dry-fry in
frypan until fragrant. Steam sweet potato rounds until just cooked. Allow to
cool and toss gently with cucumber, capsicum, mustard seeds and coriander
leaves. Finely shred mint and add to yoghurt and lemon juice. Season well with
salt and pepper. Place salad on four plates and drizzle with yoghurt dressing to
serve as a starter or dress and serve in a bowl as an Indian-style
accompaniment.
Serves 4.
