A sweet, succulent and refreshing salad.
Ingredients
- 1 sweet potato, peeled
- 1 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.
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Submitted 6/20/06.
Source: Reprinted from Grill!. Copyright by Good Books (
www.goodbks.com ). Used by permission. All rights reserved.
Submitted By: B Smith
Grilled sweet potato and mango salad