Looking for a salad to take to work for lunch that won’t go soggy over the course of the day? Our sweet potato and tuna salad is just for you. If you’re worried about the eggs though, keep them in their shells until you’re ready to eat, then simply peel and slice them into your salad.

SERVES 2 // COOKING TIME 15 min

INGREDIENTS
100 g mixed salad greens
170 g tin tuna
50 g green beans
3 hard-boiled eggs, halved
2 sweet potatoes, sliced and grilled
Balsamic vinegar
Olive oil

INGREDIENTS
1. Place the greens in bowls. Top with tuna, beans, eggs and potatoes.
2. Dress with balsamic vinegar and olive oil.

The post Sweet potato and tuna salad  appeared first on MyKitchen.

Step away from the overpriced, pre-packaged stuff! Stack up a tasty mason jar salad for a fresh and healthy work lunch. 

SERVES 1 // COOKING TIME 1 hour, plus cooling time

INGREDIENTS
For the salad
⅓ cup bulgar wheat
1 sweet potato, cut into 2 cm pieces
2 tbsp olive oil
2 tbsp sriracha
Salt and black pepper
2 kale leaves, shredded
1 tbsp apple cider vinegar
1 spring onion, sliced
1 tbsp sesame seeds
1 baby gem lettuce
65g feta, cubed
For the dressing
3 tbsp olive oil
1 tbsp rice vinegar
1 tbsp sesame seeds, toasted
20g basil, chopped

METHOD
1. Preheat oven to 180°C.
2. Cook the bulgar wheat according to packet instructions. Once done, allow to cool.
3. Arrange the sweet potato on a baking tray, drizzle with the olive oil and sriracha, and season. Bake for 35-40 minutes, until cooked through and slightly crispy. Leave to cool.
4. Toss the apple cider vinegar through the kale and set aside. Assemble the salad with the bulgar wheat at the bottom.
5. Whisk all the dressing ingredients together, drizzle over and serve.

The post The ultimate mason jar salad appeared first on MyKitchen.

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.

The post Lungi Nhlanhla’s sweet potato salad appeared first on MyKitchen.