• 2 Serves
  • 15 min prep time
  • 5 min cooking
  • 284 Cal / serve


  • 400g Sweet Potato, cut into 2cm pieces
  • 2 Cage Free Eggs (118g)
  • 1/2 Cups Basil Leaves (20g)
  • 1 Cloves Garlic (3g)
  • 1 Tablespoons Lemon Juice (20g)
  • 1 Teaspoons Olive Oil (5g)
  • 1 Lebanese Cucumber (135g), chopped
  • 1 Red Capsicum (155g), thinly sliced
  • 50g Mixed Salad Leaves


    1. Place sweet potato in a shallow, microwave-safe dish. Add 80ml (1/3 cup) water. Cover and cook on High for 5 minutes or until the sweet potato is tender. Drain well and set aside to cool slightly.
    2. At the same time, place eggs into a small saucepan of water and bring to the boil over high heat. As soon as the water boils, begin timing for 5 minutes. Drain the eggs and rinse under cold water. Set aside for 5 minutes or until cool enough to handle.
    3. Meanwhile, put basil, garlic, lemon juice and oil into a small food processor, or use a hand held blender to blend until finely chopped and well combined. Add a little water to thin if needed.
    4. Place cucumber, capsicum and salad leaves in a bowl. Add pesto dressing and toss to combine.
    5. Divide salad between shallow bowls. Peel eggs and halve. Place on top of salad and serve.

    Mish Tips

    • Prepare this the night before for a quick and easy lunch the next day.

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