A wonderful and refreshing veggie option.


  • Salad

  • 1.5kg sweet potatoes

  • 1.5kg asparagus

  • 2 Lebanese cucumbers, thinly sliced

  • 1 bunch watercress

  • 1/4 cup pine nuts

  • 1 red capsicum

  • Fresh herbs for garnish

  • Dressing

  • 2 cups Greek-style yoghurt

  • 20g fresh turmeric, grated

  • 20g ginger, grated

  • 2 cloves garlic, crushed

  • Juice 1 lemon

  • 4 tbsp sweet chilli sauce


  • 1.

    Mix all dressing ingredients together and let sit for 30 minutes.

  • 2.

    Boil or steam sweet potatoes until tender, let cool and then cut into 2.5cm cubes.

  • 3.

    Blanch asparagus for 3 minutes, refresh in cold water and cut in half.

  • 4.

    Wash watercress and cut bunch in half.

  • 5.

    Cut red capsicum into strips and dice finely.

  • 6.

    Combine sweet potatoes, cucumber, asparagus and watercress.

  • 7.

    Place on plates, drizzle with dressing and garnish with pine nuts, capsicum and fresh herbs.


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