CHARGRILLED SWEET POTATO SALAD WITH HUMMUS AND SMOKED SNOEK
750g sweet potatoes
2T Clover Butro Oil
200g smoked snoek, deboned and flaked
1 red onion, peeled and thinly sliced
1. For the chargrilled sweet potatoes, scrub the potatoes under running water, then slice into 0,5cm rounds.
2. In a saucepan on high heat, parboil the potatoes in salted water for about 10 minutes. Drain and leave in the strainer to get rid of any excess water.
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