Sweet potato and snoek are the perfect pair! Topped with a rich and creamy hummus this sweet and savoury combination is heaven and quintessentially traditional South African. You’ll also like this never-fail technique for chargrilled sweet potatoes. Make this recipe for the perfect lunch or light dinner.
Chargrilled sweet potato salad with hummus and smoked snoek
Ingredients
- 750g sweet potatoes
- 2 tbsp olive oil
- 180g hummus
- 200g smoked snoek, deboned and flaked
- 1 red onion, peeled and thinly sliced
- 2 tbsp caperberries
- 40g watercress
Instructions
Scrub the sweet potatoes under cold running water, then slice them into 0,5cm rounds. In a saucepan placed over high heat, parboil the sweet potatoes in salted water for about 10 minutes. Drain and leave in the strainer to get rid of any excess water. Heat a griddle pan over high heat. Drizzle the sweet potato rounds with olive oil and chargrill until cooked through and black lines appear, about 2 minutes each side.
Arrange the sweet potato slices on a serving plate/platter. Add the hummus, smoked snoek, red onion slices and caperberries, then top with watercress. Serve immediately.
Made this recipe? Tag us @foodandhomesa #CookingWithFH on Instagram!
ALSO SEE: Grilled snoek with caramelised peach and pineapple salsa
Grilled snoek with caramelised peach and pineapple salsa
Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
