Sweet potato and snoek is the perfect pair!
Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
Chargrilled sweet potato salad with hummus and smoked snoek
- 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
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.