Try this sweet potato spring salad for a refreshing take on the standard lunch.
Summer salads are always a winner when the warm weather hits and this sweet potato option, with eggs and plenty of Parmesan is a real winner in the taste stakes.
Preparation time: 30 minutes
Ingredients (serves 4)
1kg American sweet potatoes, peeled and cut into pieces
100ml milk
50g butter, or olive oil if you prefer
Salt and pepper
400g chard, roughly chopped
100g Parmesan cheese, grated
4 eggs, hard-boiled and peeled
Method
Boil the sweet potatoes in salted water for 15- 20 minutes. Heat the milk and butter in a saucepan. Mash the sweet potatoes with the warm milk and butter, and season with salt and pepper to taste.
Add the chard to the sweet potato puree and stir in half of the Parmesan, then split equally between four bowls
Cut the boiled eggs into quarters and place them on top.
Sprinkle the rest of the Parmesan cheese over the top to serve for a tasty spring salad.
