anchovies Archives

Beetroot recipes

Beetroot-marbled picnic eggs

20 minutes

Sweet-potato salad with braaied garlic and salsa verde

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 5 minutes

Ingredients

1 garlic head, braaied

For the salsa verde:

4 braaied garlic cloves, chopped
2 T olive oil
2 t red wine vinegar
1 T Dijon mustard
5 anchovy fillets, chopped
1⁄2 lemon, juiced
2 t Italian parsley, chopped
1 t mint, chopped
1 t basil, chopped
8 – 10 sweet potatoes, boiled and torn

Method

Braai the garlic head over medium coals until charred and soft.

To make the the salsa verde, chop the braaied garlic cloves and mix with olive oil, red wine vinegar, Dijon mustard, chopped anchovy fillets and the juice of half a lemon. Add the chopped Italian parsley, mint and basil.

Spoon over the boiled, torn sweet potatoes and season to taste.

Cook's tip: This side is delicious with Woolies garlic-and-herb angelfish fillets.

Discover more perfect braai side recipes here.

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Italian salad dressing

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Beetroot-marbled picnic eggs

Sweet-potato salad with braaied garlic and salsa verde

Sweet-potato salad with braaied garlic and salsa verde

Ingredients

Method