Twice AS NICE

Use Clover Butro to give sweet potato salad and risotto a rich, buttery taste

CHARGRILLED SWEET POTATO SALAD WITH HUMMUS AND SMOKED SNOEK

(SERVES 4–6)

750g sweet potatoes

2T Clover Butro Oil

180g hummus

200g smoked snoek, deboned and flaked

1 red onion, peeled and thinly sliced

2T caperberries

40g watercress

1. For the chargrilled sweet potatoes, scrub the potatoes under running water, then slice into 0,5cm rounds.

2. In a saucepan on high heat, parboil the potatoes in salted water for about 10 minutes. Drain and leave in the strainer to get rid of any excess water.