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Curried Sweet Potato, Pea and Broccoli Salad
Curried Sweet Potato, Pea and Broccoli Salad

Ingredients

400 g McCain Sweet Potato Chunks

30 ml vegetable or olive oil

Seasoning Salt, to taste

250 ml (140 g) McCain Baby Peas

250 g McCain Broccoli

50 g dried apricots, chopped

3 spring onions, sliced

4 radishes thinly sliced

Salt and freshly ground black pepper to taste

Dressing:

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

Servings

4 - 6

Directions

  • 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.
  • 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. Add remaining ingredients and toss through lightly using 2 forks. Season with salt and freshly ground black pepper.
  • For dressing: Place all the ingredients into a jar, and shake vigorously until well blended.
  • Serve salad coated with dressing or serve dressing on the side.

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.