Sweet potato with lemon soya yogurt
1st May, 2014


  • Serves 2
  • 2 sweet potatoes
  • 4 tablespoons soya yogurt
  • 1 tsp rapeseed oil
  • Cracked black pepper
  • Malden Salt
  • Juice and zest of ½ lemon
  • ½ garlic clove, crushed or very finely diced
  • 1 cucumber
  • 1 handful chives, finely chopped
  • Fresh coriander to serve

Equipment required:

In our kitchens there is one potato that reigns supreme, and that is the sweet potato. Belonging to the tuber family, this root vegetable contains more fibre, vitamins A, C and B6 than its white contemporary. We also use them over all the other potatoes because they have a lower glycemic index, meaning that they make you feel fuller for longer.

So, if you are looking for a warming yet light, fresh dinner to cook this evening, pick up some potatoes and make this delicious sweet potato and cucumber salad. It goes perfectly well with a roasted chicken breast or a grilled salmon fillet.

To make: 

Pre-heat your oven to 180°c and line a baking tray with greaseproof paper.

Slice the sweet potatoes into 1.5cm rounds. You should get about 6-8 slices from your average sized sweet potato.

Place the rounds on a lined baking tray, drizzle with rapeseed oil, salt and pepper and roast in the oven for 25 minutes until tender.

While the potatoes are cooking, make the dressing by mixing the soya yogurt, lemon zest and juice, garlic, salt and pepper in a bowl. Now peel the cucumber into long ribbons and place it in a separate bowl. Add half of the dressing to the cucumber with the chopped chives and mix well.

Once the potatoes are cooked, place the cucumber on a large plate, top with the sweet potato rounds and drizzle with the remaining yogurt dressing.

Sprinkle with some fresh coriander to serve.



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