Sweet, smoky and full of flavour, this chargrilled sweet potato salad brings together tender sweet potatoes, flaky smoked snoek and creamy hummus, finished with sharp caperberries and fresh watercress. It’s an easy South African-inspired salad that works beautifully for lunch, a light dinner or as part of a bigger spread.
Chargrilled sweet potato salad with hummus and smoked snoek
Ingredients
- 750g sweet potatoes
- 2 tbsp olive oil
- 180g hummus
- 200g smoked snoek, deboned and flaked
- 1 red onion, peeled and thinly sliced
- 2 tbsp caperberries
- 40g watercress
Instructions
Scrub the sweet potatoes under cold running water, then slice them into 0,5cm rounds. In a saucepan placed over high heat, parboil the sweet potatoes in salted water for about 10 minutes. Drain and leave in the strainer to get rid of any excess water. Heat a griddle pan over high heat. Drizzle the sweet potato rounds with olive oil and chargrill until cooked through and black lines appear, about 2 minutes each side.
Arrange the sweet potato slices on a serving plate/platter. Add the hummus, smoked snoek, red onion slices and caperberries, then top with watercress. Serve immediately.
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Also See: Grilled snoek with caramelised peach and pineapple salsa
Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
