Ingredients - Sweet Potato Salad
60ml Extra virgin olive oil
30ml Laager Rooibos syrup* (see recipe below)
30ml Orange juice
30ml Balsamic vinegar
15ml Lemon Juice
10ml Ginger, peeled & crushed
2ml Ground Cinnamon
1ml Ground Nutmeg
To taste Salt and freshly ground black pepper
2,5kg Sweet Potatoes, peeled and cubed
250m Spring Onions, chopped
250ml Parsley, chopped
100g Pecan nuts, toasted and coarsely chopped
65g Sultanas
65g Raisins
Ingredients - Laager Rooibos Syrup
400g Sugar
250ml Laager Rooibos Tea
1 Lemon, halved
1 Orange, halved
1½ Cinnamon sticks
170ml Honey
Method - Sweet Potato Salad
- Steam the sweet potatoes in batches for about 10 minutes per batch until just tender, then transfer to a large bowl. Set aside to cool to room temperature
- Whisk together the olive oil, Laager Rooibos syrup*, orange juice, balsamic vinegar, lemon juice, ginger, cinnamon and nutmeg in a small bowl. Season to taste with salt and pepper
- When you're ready to serve, add the spring onions, parsley, pecan nuts, sultanas and raisins and pour the dressing, then toss gently to blend. Season to taste with salt and pepper
Method - Laager Rooibos Syrup
- Combine sugar and Laager Rooibos tea in a saucepan, then squeeze the lemon and orange juice into the mixture. Add fruit halves and cinnamon sticks
- Bring to boil over a moderate heat, stirring occasionally uncovered, until sugar is dissolved. Simmer for 10 minutes
- Stir in the honey and return to the boil
- Remove from the heat and set aside to cool to room temperature
- Once cooled, strain the mixture through a sieve into a large measuring cup or bowl, pressing hard to release all the syrup and discard the solids
