Sweet Potato Salad
This comes from Jane Sen's Healing Foods Cookbook, published by the Bristol Cancer Help Centre, and is absolutely delicious.
3 medium sweet potatoes
For the dressing:
Boil the sweet potatoes whole in their skins. While they are cooking, finely chop the green pepper, celery sticks and spring onions. Chop the hazelnuts and grate half a walnut size piece of fresh ginger.
When the potatoes are cooked, let them cool a little and then cube them and gently mix with the other ingredients in a bowl.
Blend the tofu, olive oil, cider vinegar, lemon juice and soya sauce until smooth. Gently mix with the potato salad, garnish with parsley and serve.