Sweet Potato And Carrot Salad

Ingredients :

1. Sweet Potato – 1 medium
2. Carrots, cut into diagonal slices – 2
3. Tomatoes – 3 medium
4. For the Dressing
5. Honey – 1 tbsp
6. Natural Yogurt – 6 tbsp
7. For the Garnish
8. Sultanas – 1 tbsp
9. Walnuts – 1 tbsp
10. Onion, cut into rings – 1 small
11. Iceberg Lettuce Leaves – 8-10
12. Chickpeas, boiled – ½ cup
13. Black Pepper, coarsely ground – 1 tsp
14. Salt – ½ tsp

Method:

• Peel and dice the sweet potato.
• Cook in boiling water until soft but not mushy, remove from the heat, cover the pan and set aside.
• Cook the carrots in a pan of boiling water for just a few minutes, making sure that they remain crunchy. Add the carrots to the sweet potatoes.
• Drain the water from the sweet potatoes and carrots and mix them together in a bowl.
• Slice the tops off the tomatoes, then scoop out and discard the seeds. Roughly chop the flesh.
• Line a glass bowl with the lettuce leaves.
• Add the carrots, chickpeas and tomatoes to the potatoes and carrots.
• Mix lightly, and then spoon the mixture into the lettuce-lined bowl.
• Mix together all the dressing ingredients and beat using a fork.
• Garnish the salad with the walnuts, sultanas and onion rings.
• Pour the dressing over the salad or serve it in a separate bowl.