Fast, fresh and fabulous salad recipes

Grain recipes

Loaded sorghum salad

30-40 minutes

Salad recipes

Waldorf salad

Avocado recipes

Green salad with goat’s cheese

Potato salad

Sweetcorn potato salad

30 minutes

Fritter recipes

Baby marrow fritter bowl

15 minutes

Burger recipes

Chicken burger salad

15 minutes

Fish recipes

Fish taco salad

Great value

Tomato salad with chilli crisp

10 minutes

Salad recipes

Harissa sweet potatoes

20 minutes

Harissa sweet potatoes

Serves 6

Difficulty Easy

Prep Time 2 hours

Cooking Time 20 minutes

Ingredients

For the tahini sauce:

3⁄4 cup plain double-cream yoghurt
2 T Woolworths tahini
1⁄2 t garlic powder
1⁄2 t ground cumin
1 T lemon juice
2 T canola or olive oil
sea salt and freshly ground black pepper, to taste

For the sweet potato:

500 g sweet potatoes
500 g Woolworths Kara sweet potatoes
7 T harissa paste
2 T honey
2 t salt
1 t freshly ground black pepper
4 T canola oil
4 T parsley, chopped

Method

1. To make the tahini sauce, whisk all the ingredients together. Allow some time for the flavours to infuse and develop. Chill until the sweet potatoes are ready.

2. Preheat the oven to 220°C and line a baking tray with foil. Cut the sweet potatoes into the desired shape.

3. Mix the harissa, honey, salt, pepper and oil. Evenly coat the sweet potatoes in the harissa mixture, reserving a small amount to brush the sweet potatoes before serving.

4. Arrange the sweet potatoes on the tray and roast for 45–55 minutes, turning occasionally, until cooked through.

5. Remove the sweet potatoes from the oven and brush with the remaining harissa mixture. Sprinkle with parsley and serve with the tahini sauce.

Find more sweet potato recipes here.

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Loaded sorghum salad

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Baby marrow fritter bowl

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Tomato salad with chilli crisp

Harissa sweet potatoes

Harissa sweet potatoes

Ingredients

Method