 |
Grilled sweet potato and mango salad Recipe | |
Salad | |
|
Ingredients:
1 sweet potato, peeled1 large mango, skin removed For the dressing: 3 Tbsp olive oil 4 Tbsp fresh mint, chopped Juice of 1 lime 1 tsp grated lime rind 1 Tbsp rice wine vinegar 1/2 tsp extra-fine sugar Sea salt and pepper, to taste 1 head Bibb or Boston (round) lettuce 1/2 cup (10g) fresh mint
Directions:
Preheat the grill or grill pan to medium.Chop both the sweet potato and mango flesh into long wedges, about 3/4-in (2cm) wide, 1/2-in (1 cm) thick. Place in separate dishes. Combine the dressing ingredients in a small bowl and pour half over the mango and potato. With tongs in hand, arrange sweet potato wedges directly over the grill and leave for 6-8 minutes, until grill marks appear and the bottom sides begin to soften. Turn and grill the other side for a further 6 minutes. While the other sides are cooking, arrange the mango wedges directly on the grill. Grill for about 2-3 minutes on each side. Transfer all the wedges to a cutting board and cut into cubes. Place them in a bowl and toss with the remaining dressing. Arrange lettuce leaves on salad plates. Scatter the sweet potato and mango over the lettuce and add a sprinkling of sea salt and finely sliced mint. Serves 4-6
A sweet, succulent and refreshing salad.
| |