- 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
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.