Name: Lemony cauliflower and sweet potato salad with crunchy mange tout peas
Yield: 8
Ingredients: VEGETABLES; 800g sweet potatoes, unpeeled and cut into 2cm cubes; 1 head cauliflower, cut into florets; DRESSING; 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

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.

Print Recipe

Lemony cauliflower and sweet potato salad with crunchy mange tout peas

Serves: 8

Cooking Time: 1 hr

Ingredients

VEGETABLES
800g sweet potatoes, unpeeled and cut into 2cm cubes
1 head cauliflower, cut into florets
DRESSING
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

Instructions

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.