Sports nutritionist Radhika Toshniwal shows you how to cook healthy ‘n’ delicious food.
WARM SWEET POTATO & EGG SALAD
2 large sweet potatoes, boiled with skin 1 garlic clove, crushed 4 boiled eggs 130 gm mixed salad leaves 100 gm cherry tomatoes, halved 1 tbsp olive oil Juice of half lemon Salt to taste
1. Cut sweet potatoes vertically into thin slices. 2. Heat a non-stick grill pan and grill the slices for 2 minutes on each side or till the grill marks appear on both sides. Remove onto a plate. 3. Add garlic and grill for 30 seconds. 4. Peel and quarter the boiled eggs. The yolks should still be a little soft. 5. Arrange the salad leaves and tomatoes equally on 4 plates, top with the sweet potato slices and egg quarters. 6. Mix olive oil, garlic, lemon juice and salt in a small bowl. Pour the dressing over the salad and serve immediately.