Grilled Sweet Potato, Carrot, Spring Onion Salad

Soak a handful of kidney beans overnight. In the morning boil them keeping a crunchy yet soft feel. 

I used two longish sweet potatoes, scraped them clean and peeled them. Make slanting fat pieces. Par boil them for 2 minutes or so. Do the same for one carrot. Drain out the water and rub olive oil, salt, pepper and crushed garlic. Now grill them at high heat in the oven for about 6 to 8 minutes. Set them aside.

Scoop out the flesh from 2 luscious tomatoes. Slice them round. Pan roast with salt and pepper.

Take about 6 spring onion bulbs. Cut them lengthwise. Apply a dash of olive oil, salt and pepper and pan roast them too.

For the dressing, take 6 tbsp yogurt, 1 tbsp extra virgin olive oil, salt and pepper to taste. Add 2 cloves of crushed garlic and 2 tbsp lemon juice. Fold everything in, Please don't beat too much. 

In a large salad bowl, place washed drained crisp salad leaves like aragula and lettuce randomly. Place the sweet potato, carrot, onion bulbs, tomato rings gently on the leaves, layering as you go along. Blob onto the bowl dollops of the dressing. As you serve yourself, ensure you are getting a bit of everything. It is lovely, I assure you.