Sweet Potato & Mint Yoghurt Summer Salad

 VEG | P | GF | SF

How It's done:


3 medium sweet potatoes, cut into wedges
2 tablespoons fresh rosemary
1/3 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper


1 cup plain yoghurt
1/2 cup fresh mint leaves, chopped
1 clove small garlic, peeled and minced
1 tablespoon fresh lemon juice
Salt and pepper to taste


Preheat the oven to 200°C. Combine all potato seasonings in a medium bowl and toss the wedges to coat. Place potatoes on a baking sheet, skin side down and bake 30-40 minutes or until crispy. Whisk all dressing ingredients together in a small bowl and refrigerate for an hour or until potatoes are ready. Layer a plate with rocket lettuce, warm potatoes, and sliced red onion. Drizzle with mint yoghurt dressing to serve.

Cooking Time

40 mins