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Sweet Potato and Carrot Salad

This salad has a sweet and sour taste, and can be served warm as part of a meal or eaten in a larger quantity as a main course.

Image of Sweet Potato and Carrot Salad

1 sweet potato
2 carrots, cut into thick diagonal slices
3 tomatoes
8-10 iceberg lettuce leaves
75g/3oz/ cup canned chick peas, drained

For the dressing

15ml/1 tbsp clear honey
90ml/6 tbsp low-fat natural yoghurt
2.5ml/ tsp salt
5ml/1 tsp black pepper

For the garnish

15ml/1 tbsp walnuts
15ml/1 tbsp sultanas
1 small onion, cut into rings


Serves: 4


Peel the sweet potato and roughly dice. Boil until soft but not mushy, cover the pan and set aside.

Boil the carrots for just a few minutes, making sure they remain crunchy. Drain the water from the carrots and the sweet potato 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. Add the chick peas and tomatoes to the sweet potato and carrots, mix well and then spoon into the salad bowl.

To make the dressing, blend together the clear honey, natural yoghurt, salt and black pepper and beat well using a fork.

Garnish the salad with walnuts, sultanas and onion rings. Pour over the dressing, or serve it in a separate bowl, if wished.

Cook's Tip

If liked, skin the tomatoes by plunging them into boiling water. (Don't seed them before doing this) Leave for 1 minute, then remove and make a small slit in the skin with a knife. The entire skin should then slip off. Halve or quarter, remove seeds and then chop.

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