May Recipe of the Month
Did you know that sweet potatoes count as one of your five a day, but ‘regular’ potatoes don’t? This recipe brings a touch of the Mediterranean to your diet with a cooling yoghurt tzatziki. Feel free to add any other ingredients to your salad. We added grated carrots and sweetcorn.
Ingredients (serves 2)
2 sweet potatoes, scrubbed and pricked
250g fat-free plain Greek-style yoghurt
1/2 cucumber, grated, plus some extra thinly sliced for the salad
1 clove garlic (to taste), crushed
2 tablespoons fresh parsley, finely chopped
1 bag of salad leaves
Place the sweet potatoes on a microwavable plate and heat for 8 minutes in the microwave. Check the sweet potatoes after 4 minutes and carefully turn over.
In a bowl, add the garlic, parsley and grated cucumber, and pour half the yoghurt into the bowl.
Divide the salad and sliced cucumber on to two serving plates.
Check the sweet potato is soft and cooked all the way through.
Once ready, place a potato on each plate, cut in half and drizzle with the tzatziki.