A lighter, fresher update of the classic South African potato salad. The sweet potato is creamy and comforting, while being crammed with fibre, as well as vitamins A and C. The mange tout peas and cauliflower lend a satisfying crunch, along with a nourishing boost. Instead of rich and creamy mayo alone, the dressing is yoghurt-based and packed with zingy flavours from the lemon, capers and fresh green herbs. This side dish is the ideal accompaniment to a hot-off-the-coals braaied spatchcock chicken, or make a batch to keep in your fridge and package for energising lunches on the go.
Lemony cauliflower and sweet potato salad with crunchy mange tout peasPrint Recipe
- 800g sweet potatoes, unpeeled and cut into 2cm cubes
- 1 head cauliflower, cut into florets
- 300g low-fat plain yoghurt
- 150g good quality mayonnaise
- 50ml water
- 60g capers, drained and roughly chopped
- large handful fresh parsley leaves, roughly chopped + extra, to garnish
- large handful fresh mint leaves, roughly chopped
- large handful fresh chives, freshly snipped
- zest of 2 lemons
- salt and freshly ground black pepper, to taste
- 140g mange tout peas, sliced into strips
For the vegetables, add the sweet potato cubes to a pot of cold water and bring to a boil. Boil until the cubes are tender, about 30 minutes. Bring another pot of water to a boil and boil the cauliflower florets until just tender, about 5 – 10 minutes. Drain the veggies and set aside at room temperature until needed.
For the dressing, combine the yoghurt, mayonnaise, water, capers, herbs and lemon zest in a bowl and season to taste.
Toss the sweet potato, cauliflower and mange tout peas on a serving platter. Drizzle with the dressing. Taste and season accordingly. Garnish with the extra parsley leaves.