Tangy Sweet Potato Salad
Extract from Fired Up: Vegetarian • By Ross Dobson • Published by Murdoch Books
About
Fired Up: Vegetarian
There are some ingredients that, when used with a light hand, give warmth to a dish. Caraway is one of them. Use it sparingly, like fennel seeds, and you will be left wondering what the flavour is exactly. But it doesn’t matter, it just tastes very good.
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© 2024 Ross Dobson / Murdoch Books · Reproduced with permission. · Recipes and images taken from Fired Up: Vegetarian by Ross Dobson (£14.99), published by Murdoch Books.
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KelliDroze added Tangy Sweet Potato Salad to Food
15 Feb 19:01
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Murdoch Books published her project Tangy Sweet Potato Salad
11 Feb 19:49
You Will Need
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Step 1
Preheat the barbecue grill to medium.
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Step 2
Put the sweet potato, rice bran oil and caraway seeds in a bowl
and toss to coat the sweet potato well. -
Step 3
Tumble the sweet potato over the grill, then use tongs to spread
them out so they don’t overlap. Cook for 8–10 minutes on each side, or until caramelised and tender. -
Step 4
Place the hot sweet potato in a bowl. Add the dill pickles, mint and chilli. In a small bowl, combine the vinegar, olive oil and sugar, then drizzle the mixture over the sweet potatoes, gently stirring to combine. Set aside for 30 minutes for the flavours to infuse.
Season to taste with sea salt and freshly ground black pepper and serve.
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