• Sweet potato and snoek are the perfect pair! Topped with a rich and creamy hummus this sweet and savoury combination is heaven and quintessentially traditional South African. You’ll also like this never-fail technique for chargrilled sweet potatoes. Make this recipe for the perfect lunch or light dinner.

    Chargrilled sweet potato salad with hummus and smoked snoek

    Serves: 4 - 6
    Total Time: 30 mins


    • 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.

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    ALSO SEE: Grilled snoek with caramelised peach and pineapple salsa

    Grilled snoek with caramelised peach and pineapple salsa

    Recipe and styling by Nomvuselelo Mncube

    Photograph by Dylan Swart

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com