Sweet Potato & Broccoli Salad

This easy, versatile salad relies on its tasty dressing to bring out the flavours and can be served as a warm salad or a cold salad ~ and it looks impressive!. Ideal to take to that BBQ, just put the dressing on at the last minute before serving.

You will need for a Salad for 4 people.

Amounts are a guide only, vary to suit individual tastes

500gms of Gold Sweet potato, cubed and then steamed, microwaved, or boiled until just cooked through.
Handful of broccoli pieces, separated and broken into small florets and quickly blanched in hot water and then drained.
1 red capsicum, deseeded and chopped into smallish pieces
1 large shallot finely chopped or half a red onion (or a couple of spring onions)
Rocket and or salad greens for the base of the salad.
Chopped chives to top the salad

Dressing - Put all these into the blender

1 egg
2 tablespoons of lemon juice
1 teaspoon of lemon zest
1 teaspoon of honey
1 teaspoon garam masala
½ teaspoon of Smoked Paprika or Paprika
½ teaspoon of dry mustard powder
1 crushed clove of garlic
Handful of roughly chopped parsley leaves
Good pinch of rock salt and pepper

Blend all the above dressing ingredients until all incorporated then

About ¾ cup full of oil (maybe mixture of olive and vegetable oil)
then, with the blender going, drizzle through the top of the blender the oil, very slowly to start with and the dressing should come together to a good mayonnaise consistency.


Place the salad greens in the bottom of your serving salad bowl.

Place the capsicum and onion into a mixing bowl, stir round and then add the warm sweet potato pieces and stir well.

Arrange on top of the salad leaves ~ add the blanched broccoli pieces by poking in and around the sweet potatoes.

When ready to serve generously drizzle the dressing over and sprinkle with chopped chives. Can be served as a warm salad with the Sweet Potato & Broccoli freshly cooked or as a cold salad (take care to only blanch the broccoli or it will go soggy).


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