Sweet-potato salad with braaied garlic and salsa verde

Sweet-potato salad with braaied garlic and salsa verde

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  • 4
  • Easy
  • Fat conscious Pescatarian
  • 10 minutes
  • 5 minutes
  • Diemersdal Sauvignon Blanc 2017

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

Cooking Instructions

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.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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Comments

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    Ingy Palmer
    September 18, 2018

    Is the sweet potato salad OK to serve cold?