Sweet potato and asparagus salad
- 1 sweet potato
- 2-3 bunches asparagus
- ½ Lebanese cucumber
- ½ bunch watercress
- ¼ cup pine nuts
- ½ red capsicum
- fresh herbs to garnish
- Hopewood Yoghurt Dressing
- Cut sweet potato into cubes, place on a tray lined with baking paper and roast until tender. Set aside to cool
- Blanch asparagus, refresh in cold water and cut in half
- Peel cucumber and cut into cubes
- Wash watercress and cut bunch in half, discarding the stalks,
- Cut red capsicum into strips and then dice finely.
- Combine sweet potatoes, cucumber, asparagus and watercress.
- Drizzle with yoghurt dressing
- Garnish with pine nuts capsicum and fresh herbs.
See our ‘Lifestyle-Hopewood’s Recipe for Wellbeing’ for more recipes.
