PERi-PERi Sweet Potato Salad

Press GO to unleash the Mob step by step feature.

Step 1.

Preheat the oven to 180°C/354°F and set the grill to the highest setting.

Step 2.

Dice the sweet potatoes, leaving the skins on, then toss them in a glug of olive oil and 2 teaspoons of Nando's PERi-PERi Salt. Roast for 30 minutes, turning halfway through.

Step 3.

Coat the corn on the cob with olive oil and grill for 5 minutes on each side to char the corn. You could also do this on a hot griddle pan.

Step 4.

Meanwhile, prep your veggies. Dice the red onion, red pepper and celery. Half the cherry tomatoes and roughly chop the coriander. When the corn has cooled, chop off the kernels.

Step 5.

In a large bowl whisk together the Nando's Vegan PERinaise, apple cider vinegar, the juice of your lime and 2 teaspoons of Nando's PERi-PERi Salt. Pour in the chopped veggies and cooked sweet potato, stir well to combine.

Step 6.

Season with salt if needed and enjoy.

We have loaded this with as many fresh veggies as we could, so clear out your fridge and pile in whatever you have.

3 Large Sweet Potatoes
2 Tsp Nando's PERi-PERi Salt
1 Corn On The Cob
1 Red Onion
1 Red Pepper
1 Celery Stick
100g Cherry Tomatoes
Handful Coriander
For the Dressing:
150g Nando's Vegan PERinaise
2 Tsp Apple Cider Vinegar
1 Lime
2 Tsp Nando's PERi-PERi Salt
Olive Oil