Sweet Potato Salad


  • 1 sweet potato
  • 1 garlic clove
  • Dash olive oil
  • ½ capsicums
  • Cherry tomatoes
  • 1 avocado
  • 1 Lebanese cucumber
  • Bag mixed lettuce leaves
  • Feta cheese
  • Kalamatla olives
  • Caramelised Balsamic Vinegar


Peel and dice sweet potato into bite size pieces, place in a bag with 1 garlic clove crushed and a dash of olive oil, also add ½ capsicum (left in one piece) Toss in a bag then place contents on baking paper on a tray in a moderate oven until cooked.

Remove from oven and take the skin off the capsicum. The easiest way to do this is to place it in a bag for a few minutes to sweat, then carefully peel the skin off and chop up to the desired size. Wash lettuce leaves, wash and cut other ingredients. Add all ingredients together and add the Caramelised Balsamic Vinegar when you are ready to serve. Sweet potato can be baked in advance and served cold or cook and serve straight away. Which ever suits?

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