Sweet Potato and Carrot Salad
Ingredients:
2 Carrots
3 Medium Tomatoes
cup Kabuli chana
8-10 Lettuce Leaves
1 Medium Sweet Potato
Dressing
tsp Salt
6 tbsp Curd
1 tsp Black Pepper
1 tbsp Clear Honey
Garnish
1 tbsp Walnuts
1 tbsp Sultanas
1 smal Onion, rings
Method:
Peel the sweet potato and roughly dice. Boil until soft but not mushy, cover the pan and set aside.
Boil the carrots for a just a few minutes making sure they remain crunchy. Add the carrots to the sweet potatoes.
Drain the water from the sweet potatoes and carrots and place 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. Mix together the sweet potatoes, carrots, chick-peas (garbanzos) and tomatoes and place in the bowl.
Blend together all the dressing ingredients and beat using a fork.
Garnish with the walnuts, sultanas (golden raisins) and onion rings. Pour the dressing over the salad or serve it in a separate bowl, if wished.
Tip: When buying salad greens, look for bright colors and greens that look crisp, moist and fresh. Brown or dark green spots and withering leaves are a sign of aging. Look for heads of lettuce that are tight.