Lemony cauliflower and sweet potato salad with crunchy mange tout peas – Food & Home Magazine

Ingredients

• <h3>VEGETABLES</h3>
• 800g sweet potatoes, unpeeled and cut into 2cm cubes
• 1 head cauliflower, cut into florets
• <h3>DRESSING</h3>
• 300g low-fat plain yoghurt
• 150g good quality mayonnaise
• 50ml water
• 60g capers, drained and roughly chopped
• large handful fresh parsley leaves, roughly chopped + extra, to garnish
• large handful fresh mint leaves, roughly chopped
• large handful fresh chives, freshly snipped
• zest of 2 lemons
• salt and freshly ground black pepper, to taste
• 140g mange tout peas, sliced into strips