We are throwing it back this Thursday to when we featured the talented Lungi Nhlanhla in MyKitchen and she shared her bright and beautiful anchovy and sweet potato salad with us. Check her out at Lungi’s Corner for even more deliciousness.

SERVES 6–8 // COOKING TIME 10 mins

INGREDIENTS
⅓ cup buttermilk
½ cup sour cream
¼ cup plain yoghurt
1 tbsp lemon zest
5 anchovy fillets, diced
Salt and black pepper
1 kg sweet potatoes, peeled, sliced and roasted
8 cloves garlic, roasted
1 baby gem lettuce
4 eggs, soft-boiled, peeled and halved
1 onion, peeled and thinly sliced
100g pine nuts, toasted
250g croutons

METHOD
1. Mix together the buttermilk, sour cream, yoghurt, zest and anchovies. Season. Place in the fridge to chill.
2. Reheat the sweet potatoes and garlic.
3. Assemble all the ingredients on a serving platter or large board, season and serve with the dressing.