Curried Sweet Potato, Pea And Broccoli Salad
Ingredients
400g McCain Sweet Potato Chunks
250 ml (140g) McCain Baby Peas
30 ml vegetable or olive oil
Seasoning Salt, to taste
50g dried apricots, chopped
3 spring onions, sliced
4 radishes thinly sliced
Salt and freshly ground black pepper to taste
Dressing (not vegan)
250 ml low fat plain yoghurt or buttermilk
Juice and rind of half a lemon
10 ml mild curry powder
Salt and freshly ground black pepper, to taste
Servings
4 - 6
Products we used
Directions
Prep Time: 10 - 15 minutes
Total Time: 25 - 30 minutes
- Preheat oven to 200° Coat McCain Sweet Potatoes with vegetable oil and season with seasoning salt. Roast according to the instructions on the packet for 25 - 30 minutes; spread onto a cold baking sheet and allow to cool.
- Defrost & blanch McCain Baby Peas and Broccoli according to the instructions on the packet. Drain and submerge into cold water with cubes of ice for 1 minute. Drain well and transfer into a salad bowl.
- Add remaining ingredients and toss through lightly using 2 forks. Season with salt and freshly ground black pepper.
- For dressing: Place all the ingredients into a jar, and shake vigorously until well blended.
- Serve salad coated with dressing or serve dressing on the side.
- Enjoy with friends and family :)
Photo & Recipe: @Apriena (on Instagram) [CREDIT]
#Sweet Potato #Baby Peas #Broccoli Florets #curried #salad
Variations, Hints and Tips
- Replace McCain Sweet Potato Chunks with McCain Butternut Chunks or Classic Roast Vegetables
- Prepare salad dressing ahead of time and keep in the fridge and use as needed.
- Use left-over roast vegetables from a previous meal to save time.