Curried Sweet Potato, Pea And Broccoli Salad

Curried Sweet Potato, Pea And Broccoli Salad


400g McCain Sweet Potato Chunks

250 ml (140g) McCain Baby Peas

250g McCain Broccoli Florets

30 ml vegetable or olive oil

Seasoning Salt, to taste

50g dried apricots, chopped

3 spring onions, sliced

4 radishes thinly sliced

Salt and freshly ground black pepper to taste


Dressing (not vegan)

250 ml low fat plain yoghurt or buttermilk

Juice and rind of half a lemon

10 ml mild curry powder

Salt and freshly ground black pepper, to taste


4 - 6


Prep Time: 10 - 15 minutes
Total Time: 25 - 30 minutes

  1. Preheat oven to 200° Coat McCain Sweet Potatoes with vegetable oil and season with seasoning salt. Roast according to the instructions on the packet for 25 - 30 minutes; spread onto a cold baking sheet and allow to cool.
  2. Defrost & blanch McCain Baby Peas and Broccoli according to the instructions on the packet. Drain and submerge into cold water with cubes of ice for 1 minute. Drain well and transfer into a salad bowl.
  3. Add remaining ingredients and toss through lightly using 2 forks. Season with salt and freshly ground black pepper.
  4. For dressing: Place all the ingredients into a jar, and shake vigorously until well blended.
  5. Serve salad coated with dressing or serve dressing on the side.
  6. Enjoy with friends and family :)

Photo & Recipe: @Apriena (on Instagram) [CREDIT] 

#Sweet Potato #Baby Peas #Broccoli Florets #curried #salad

Variations, Hints and Tips

  • Replace McCain Sweet Potato Chunks with McCain Butternut Chunks or Classic Roast Vegetables
  • Prepare salad dressing ahead of time and keep in the fridge and use as needed.
  • Use left-over roast vegetables from a previous meal to save time.