Sweet Potato and Carrot Salad Recipe


Ingredients:

  • 2 Carrots
  • 3 Medium Tomatoes
  • 1/2 cup Kabuli chana
  • 8-10 Lettuce Leaves
  • 1 Medium Sweet Potato


  • Dressing
  • 1/2 tsp Salt
  • 6 tbsp Curd
  • 1 tsp Black Pepper
  • 1 tbsp Clear Honey


  • Garnish
  • 1 tbsp Walnuts
  • 1 tbsp Sultanas
  • 1 smal Onion, rings

Method:

  1. Peel the sweet potato and roughly dice. Boil until soft but not mushy, cover the pan and set aside.
  2. Boil the carrots for a just a few minutes making sure they remain crunchy. Add the carrots to the sweet potatoes.
  3. Drain the water from the sweet potatoes and carrots and place together in a bowl.
  4. Slice the tops off the tomatoes, then scoop out and discard the seeds. Roughly chop the flesh.
  5. Line a glass bowl with the lettuce leaves. Mix together the sweet potatoes, carrots, chick-peas (garbanzos) and tomatoes and place in the bowl.
  6. Blend together all the dressing ingredients and beat using a fork.
  7. Garnish with the walnuts, sultanas (golden raisins) and onion rings. Pour the dressing over the salad or serve it in a separate bowl, if wished.


Tip: Lettuce will keep longer if you store them in paper bags instead of cellophane.



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