The best potato salad. Our sweet potatoes are roasted with Nando's PERi-PERi Salt, then tossed with Nando's Vegan PERinaise and fresh veg for a banging side.
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Serves
4
Sweet Potatoes
Peri Peri Seasoning
Corn On The Cob
Red Onion
Bell Pepper
Celery
Cherry Tomatoes
Coriander
For the Dressing:
Vegan Mayonnaise
Apple Cider Vinegar
Lime
Peri Peri Seasoning
Olive Oil
Serves
4
Sweet Potatoes
Peri Peri Seasoning
Corn On The Cob
Red Onion
Bell Pepper
Celery
Cherry Tomatoes
Coriander
For the Dressing:
Vegan Mayonnaise
Apple Cider Vinegar
Lime
Peri Peri Seasoning
Olive Oil
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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.
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