Eat Well

Picnic Perfection

Loaded Sweet Potato Salad

Recipe / Christie Connelly

Potato salad is a picnic staple because it travels well and tastes delicious. Here, I’ve given it a twist with roasted sweet potato and lots of bits and pieces on top.

Serves: 4 as a side dish


½ lemon, juiced
2 tbsp olive oil
½ tsp Dijon mustard
2 large sweet potatoes, peeled & diced
1 tbsp sesame seeds 1 tbsp coconut oil
3 rashers good-quality bacon
6 eggs
2 cups mixed salad leaves
2 sticks celery, diced
2 spring onions, sliced
Salt & pepper, to taste

Heat oven to 200°C. Mix together dressing ingredients and set aside.

Place sweet potato on roasting tray and sprinkle with sesame seeds and coconut oil. Bake for 20 mins until softened and golden brown. Set aside.

Meanwhile, cook bacon in hot frying pan until crispy. Cut into strips and set aside. Place eggs in saucepan and top with cold water. Boil to your liking and slice into bite-sized pieces.

Place salad leaves into serving bowl. Top with sweet potato, bacon, eggs, celery and spring onion. Season with salt and pepper and pour dressing over.

Spiced Carrot Dip

Recipe / Jacqueline Alwill

Mad for carrots? Me too. They are a regular player in my snack bag on the run and, when I have the chance to enjoy them with friends, I always whip together this divine Spiced Carrot Dip.

Serves: 4

500g carrots, cut into 1cm thick pieces3 tbsp olive oil½ tsp ground cinnamon½ tsp ground cumin¼ cup coriander, leaves & stalks, finely chopped1 tbsp tahini1 clove garlic, mincedSea salt & black pepperSesame seeds or dukkha, to serveFresh vegetables or crackers, to serve

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